Cornbread muffins are the perfect side. Moist, tender, with a hint of honey and a golden, buttery top. 20 minutes. Perfect with chili, soup, or BBQ. Better than any box mix.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with liners.
Mix Dry
In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
Mix Wet
In a separate bowl, whisk buttermilk, eggs, oil, and honey (if using).
Combine & Bake
Pour wet into dry. Stir until just combined (don’t overmix — lumps are fine). Divide batter evenly among muffin cups (fill about ¾ full).
Bake 12-15 minutes until golden brown and a toothpick comes out clean.
Serve
Cool in pan 5 minutes, then transfer to a wire rack. Serve warm with butter and honey. Moist, buttery, 20-minute perfection.
Summary
Prep Time: 10 min | Bake Time: 15 min | Total: 25 min
Yield: 12 muffins | Difficulty: Easy
Storage Notes
Counter (airtight): 4 days. Freezer: 3 months. Reheat in microwave for 15 seconds or oven at 350°F for 5 minutes. Perfect for meal prep and potlucks.
