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.
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.
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. 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? and 3) They can be enjoyed by more people to spread the home baked love around.
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. If you like the idea of mini muffins I highly suggest investing in a large 48 mini muffin pan. 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.