Mini Honey Cornbread Muffins

Mini Honey Cornbread Muffins


Cornbread, the all American quick bread from the South has become a staple of many American feasts from comfort food to holiday meals.


  • 2 cups cornmeal ( I like to use about ½ medium ground and ½ fine for a little crunch)
  • 2 cups all purpose unbleached flour
  • 2 Tbsp baking powder
  • ¾ cup brown sugar, packed
  • 2 tsp sea salt
  • 4 eggs
  • 2 cups whole milk ( I like to substitute half with buttermilk or heavy cream)
  • ½ cup butter, melted and allowed to cool to slightly
  • ½ cup raw honey


  1. Preheat your oven to 400 degrees.
  2. In a large mixing bowl add cornmeal, flour, baking powder, brown sugar and salt. Stir to mix well, making sure to get any brown sugar clumps out.
  3. In a separate medium mixing bowl add all of your wet ingredients: eggs, milk, butter and honey, stir to combine well.
  4. Add your wet ingredients to the large bowl with dry ingredients and stir to combine, making sure to get all the dry clumps out.
  5. Add your batter to your olive oil sprayed muffin pan. You may use a spoon or pipe the batter into the pan, filling the muffin divisions almost to the top.
  6. Bake for 15 minutes or until toothpick comes out clean. Check at 10 minutes if you’d like to be sure not to over-bake.
  7. Once they’re baked let them rest in the muffin pan about 5 minutes, then you can gently take them out and place them on a cooling rack. I like to use a fork to gently wiggle each one out.
  8. They can rest 5 more minutes on the cooling racks and then enjoy!