I’ve been making cornbread and corn muffins since before I could walk. I love them in the summer with a good bbq, and they’ve even become a family staple at our Thanksgiving table.
I have been adjusting my recipe over the years and recently came across this one. I always try out a new version to see how I like it compared to what I normally make and this one is suppperrrrr good! It’s moist but also very corn-mealy, two traits a corn muffin has to have in my eyes. It has to be a little dry, but not the kind of dry that sticks to the back of your mouth dry.
I made these today because I just know they’ll go perfectly with our steak kabobs tonight. They are easy food to have at a bbq and kids love to eat the one handed treats too! If you make it in muffin form, it’s way easier to feed a crowd. But, if you prefer cornbread, try my Sweet Cornbread recipe. I’ve also made these in a mini version here.
Let me know which one is your favorite!
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup milk, any kind
- 1 1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
- 3/4 cup yellow cornmeal
- 1/4 cup, plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- Preheat the oven to 350 degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray.
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it’s okay if there are a few lumps.
- Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm. Enjoy!