Cornbread, the all American quick bread from the South has become a staple of many American feasts from comfort food to holiday meals.  I actually never had cornbread growing up and didn’t even know what it was until I was an adult.  Crazy, I know.  It took me a bit to get into liking cornbread; I actually found it a bit tasteless, but now I get it and like it, especially these little bitties (not tasteless I must add).  Serve up these mini honey cornbread muffins with a holiday meal, like Thanksgiving or as a fabulous accompaniment to a beefy or vegetarian chili.  They’re also great with soups of all kinds.
Muffin Fun
Who likes muffins? I do, do! I bet you do too.  It’s just more fun sometimes to eat something in the shape of a muffin.  Am I wrong?  I like to make traditional food, but with kids around and the beautiful convenience of the grab and go muffin shape it’s just more fun to present  a muffin to enjoy.  Same flavor, different shape.  Change from the norm if fun for us all sometimes.
Mini Cornbread
This recipe can absolutely be made into standard sized muffins no problem, they’ll just require a bit more baking, about 10 more minutes at the most. Â I just love making mini muffins because 1) I don’t feel as guilty eating 1 or 2 of these little things, 2) my kids love anything mini, how could they not? Â and 3) They can be enjoyed by more people to spread the home baked love around.
Muffin Pans
For mini muffins I really like to make a huge batch at once because after all they are small and kind of a pain to make in multiple batches. Â If you like the idea of mini muffins I highly suggest investing in a large 48 mini muffin pan. Â I recently got myself one of these and it makes it so much quicker and easier to do a large batch of these mini delights.
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PrintMini Honey Cornbread Muffins
This recipe makes about 60 mini muffins or can make about 30 standard sized muffins. If that’s too much you can easily half the recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: about 60 mini muffins 1x
- Category: Muffins
- Cuisine: Baked Good
Ingredients
- 2 cups cornmeal ( I like to use about 1/2 medium ground and 1/2 fine for a little crunch)
- 2 cups all purpose unbleached flour
- 2 Tbsp baking powder
- 3/4 cup brown sugar, packed
- 2 tsp sea salt
- 4 eggs
- 2 cups whole milk ( I like to substitute half with buttermilk or heavy cream)
- 1/2 cup butter, melted and allowed to cool to slightly
- 1/2 cup raw honey
Instructions
- Preheat your oven to 400 degrees.
- 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.
- In a separate medium mixing bowl add all of your wet ingredients: eggs, milk, butter and honey, stir to combine well.
- Add your wet ingredients to the large bowl with dry ingredients and stir to combine, making sure to get all the dry clumps out.
- 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.
- 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.
- 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.
- They can rest 5 more minutes on the cooling racks and then enjoy!
Notes
This recipe makes about 60 mini muffins, but don’t forget, they’re mini, so it’s about the equivalent of 24-30 standard size muffins, depending on how high you like to fill your muffin pan. These are great for a party or you can freeze extra for a future soup or chili meal. You can very easily half this recipe as well.
Nutrition
- Serving Size: 15-20
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