Sweet Cornbread Muffins are the perfect accompaniment to a big bowl of chili!
If you’re looking for a traditional, gritty, not-sweet cornbread recipe, this aint it! Ha! I do have one of those, though. Gramma’s Skillet Cornbread is for my husband, and those like him. The ones who don’t have a sweet tooth and who grew up with cooking from true Southern Grammas.
This Sweet Cornbread Muffin recipe, on the other hand, is for people like you and me! The ones who definitely have a sweet tooth and who don’t understand the lack of sweetness in a cornbread recipe.
Don’t worry, they aren’t laden with sugar like many a store-bought muffin. In fact, these aren’t even sweetened with granulated sugar at all. We’re using honey today! Another thing we aren’t using? Eggs.
This muffin recipe is a good marriage of the two extremes. A bit of sweetness, a bit of grit, begging to be eaten warm with a pat of butter. Or scooped up in a bowl of chili. Or even broken up and covered with milk if that’s your style…
Sweet Cornbread Muffins to accompany a big bowl of chili.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 1/4 cup honey
- Preheat the oven to 350F degrees. Grease a 12-cup, regular size, muffin tin.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate mixing bowl, whisk together the milk, melted butter, and honey.
- Pour the wet ingredients into the dry ingredients and mix until just combined, some lumps are okay.
- Spoon the batter into the prepared muffin tin, filling the cups about 3/4 full.
- Bake until a toothpick inserted into the center of a muffin comes out clean, and the muffins are lightly golden brown, about 20 minutes.