These Sweet Cornbread Muffins are made even sweeter when served with honey. They are the perfect side to any homestyle or barbecue meal. Easy to make and always a family favorite. Come on in and I’ll share my recipe for these sweet muffins with you…
Sweet Cornbread Muffins
If you love homemade rolls, then you might really like my recipe for these no yeast dinner rolls
Table of contents
These cornbread muffins are made even sweeter when served with honey.
What is the difference between cornbread and corn muffins?
- Corn muffins are typically sweeter than cornbread muffins. Corn muffins can be eaten as a dessert. Cornbread muffins are typically topped with butter and served with a meal.
How Can I Make My Cornbread Muffins Lighter and Fluffier?
- Use a leavening agent to make your bread rise more and cause them to be lighter and fluffier. Baking soda and baking powder are good leavening agents for bread. You’ll have to use just the right amount though. Try to stick to the recipe when it comes to a leavening agent or you can do some research on other recipes to see what works well for them. Too much will cause them to rise too quickly. Too little and they won’t raise enough
What Goes Well with Cornbread Muffins?
- honey
- syrup
- butter
- BBQ Meat
- Fried Chicken
- Fried Fish
- Baked Beans
- Cole Slaw
- Potato Wedges
- Mashed Potatoes
- Corn on the Cob
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Tips for Making and Storing Cornbread Muffins:
- The dough should easily pour into the muffin tins
- Serve with soft butter, or for a sweet treat – add some honey with butter
- If you prefer to make a big batch of cornbread squares – grease a 9-inch pan and bake for about 25 minutes
- Muffins can be stored, covered at room temperature for up to 2 days or covered in the refrigerator for up to 1 week
More Cornbread Recipes
Cornbread Casserole using Jiffy
Shortbread Jalapeno Cornbread using Jiffy
Mexican Cornbread using Creamed Corn
Sweet Cornbread Muffins
Equipment
- Muffin tins for 12 muffins
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 3 tsp. baking powder
- 1 tsp. salt
- ¼ cup vegetable oil
- 1 cup 2% milk or whole milk
- 1 egg -beaten
- 2 Tbsp. light corn syrup
Instructions
- Preheat your oven to 425 degrees
- Grease your muffin tins
- In a medium-sized bowl, mix the first five ingredients – cornmeal, flour, sugar, baking powder, and salt
- In a separate larger bowl stir the wet ingredients – oil, milk, egg, and syrup
- Add the dry mixture to the wet mixture and mix well
- Pour the batter into your greased muffin tins and bake for 15-20 minutes
Notes
- The dough should easily pour into the muffin tins
- Serve with soft butter, or for a sweet treat – add some honey with butter
- If you prefer to make a big batch of cornbread squares – grease a 9-inch pan and bake for about 25 minutes
Nutrition
~Melissa – KidFriendlyThingsToDo.Com
