Recreating a childhood favorite!
Growing up, I LOVED getting the mini cornbread muffins at Jason’s Deli.
Recently when I visited, they no longer had them, but in their place a sweeter lemon poppyseed muffin. (Still delicious, but not the same!)
So, in an attempt to bring back those childhood memories, I decided to make a batch at home by making a few tweaks to my go-to Honey Jalapeno Cornbread recipe.
The result? These sweet cornbread muffins with a hint of honey, perfectly bite-sized so you don’t feel bad about eating 2, 3, or 7?! lol
And seriously, ya’ll. I kid you not. They are indeed better than, and just as easy to make, as the Jiffy cornbread muffin mix!
Plus they pair SO well with this Instant Pot Chili, Turkey Sweet Potato Chili, or any other cozy soup or stew recipe you’re enjoying this Fall or Winter!
Ingredients and Substitutions
Full recipe instructions and ingredient amounts can be found in the recipe card below.
- Flour. All-purpose flour or a gluten-free 1-to-1 blend can be used interchangeably in this recipe.
- Cornmeal. Choose a medium grind, yellow cornmeal for a smooth texture and crispy, corn flavor.
- Eggs. You need 2 large eggs that will act as the binder in the cornbread.
- Butter. A high-quality butter is essential. You need it melted but cooled so it’s doesn’t scramble the eggs.
- Milk. Regular 2% or whole milk works great, or feel free to sub in oat, soy, or a nut-based alternative. You can even give it a subtle tangy flavor by using buttermilk instead.
- Honey. This subtle sweetness adds the perfect balance to the cornbread.
Step-by-step Instructions
Please see the recipe card for more detailed instructions and ingredient amounts.
Whisk dry and wet ingredients separately.
In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Mix the ingredients well.
In a separate medium bowl, whisk together the eggs, melted butter, milk, and honey.
Pro Tip: I know 2 bowls seems excessive, but trust me on this! Mixing them separately ensures all of the ingredients are combined well without over-mixing.
Mix it all together.
Carefully pour the wet ingredients into the large bowl of dry ingredients. Stir gently by hand, but only until everything is just barely mixed.
Do not overwork the batter or the cornbread will turn out dense instead of fluffy.
Pro Tip: Give these muffins a Mexican flair by adding ½ cup of shredded cheddar cheese and diced jalapenos into the mix!
Bake in the oven.
Spray a 24-cup mini muffin tin with non-stick cooking spray, or place a cupcake liner in each one. Use a large spoon or ladle to fill each cup until the mixture almost reaches the top.
Bake at 350℉ for 12 to 14 minutes. The muffins are done when the edges turn a beautiful golden brown and the tops puff up and begin to crack slightly. You can also check for a toothpick to come out clean.
Pro Tip: Filling them to ALMOST the top of the cup ensures you get those gorgeous rounded domes after baking.
Have some extra? I love using homemade cornbread when making my family’s favorite Cajun Cornbread Dressing for the holidays!
FAQs
Store them in an airtight container on the counter for 1 to 2 days, or in the fridge for up to 4 to 5 days.
Absolutely. First, flash freeze the muffins in a single layer on a tray for a few hours. Then wrap them tightly in a freezer-safe bag and freeze for up to 6 months.
Be sure to thoroughly spray the muffin tin with non-stick cooking spray or use paper or silicone liners.
For extra moistness, place a small tab of butter on top of each muffin as soon as it finishes in the oven.
When you need to reheat cornbread, place a moist paper towel over the top in the microwave. You can add more butter to the top, or slice it open and spread butter on each half, as well.
What to Serve with Cornbread?
This cornbread is so delicious with so many cozy and comforting dishes. Here are some of my favorites:
And you can’t forget to serve those delicious bites of cornbread alongside some Collard Greens with Bacon and Cowboy Caviar for New Year’s Eve!
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Mini Cornbread Muffins with Honey Recipe
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Ingredients
- 1 ¼ cup cornmeal medium grind
- ¾ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 6 tablespoons butter melted and cooled
- 1 cup whole milk
- ⅓ cup honey
Instructions
- Preheat the oven to 350℉.
- Add cornmeal, flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined. In a separate medium bowl whisk together the eggs, melted and cooled butter, milk, and honey.1 ¼ cup cornmeal, ¾ cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 large eggs, 6 tablespoons butter, 1 cup whole milk, ⅓ cup honey
- Pour the wet ingredients into the dry ingredients and stir by hand until just combined. Be careful not to over mix it.
- Spray a 24-cup mini muffin tray with non-stick cooking spray and fill each one to almost full. Bake in the preheated oven for 12-14 minutes, or until the tops puff up and the edges are golden. Enjoy!
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Notes
- Cornmeal: A medium grind will give you the best fluffy texture and chewy bite. Fine ground or coarse ground can work, but won’t cook exactly the same.
- Flour: All purpose flour works the best, but a gluten-free 1-to-1 blend can be substituted if needed.
- Milk: Whole milk or 2% were used when testing, but a full-fat plant-based alternative may be subbed.
- Storage: Muffins will keep at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
