Honey Butter Cornbread Muffins

There’s no denying, we LOVE cornbread. It’s a staple on our table from morning to night, whether we’re baking it in a pan or enjoying it as muffins, like this recipe. Due to the higher sugar content, these muffins come out cakier than their cast-iron skillet-baked counterpart, making them wonderful for breakfast served warm with butter and jam. We’ve also been known to serve them alongside our favorite weeknight staple chilis or soups too!

Some tips: 

If you’re unfamiliar with “self-rising” ingredients, there’s no cause for alarm, or even a trip to the store! Self-rising usually just means flour (or cornmeal) that has already had baking powder and salt added to it. It’s a great shortcut ingredient if you’ve got it, but you can also easily make your own: 

For one cup self-rising flour: combine 1 cup all-purpose flour with 1 ½ tsp. baking powder and ¼ tsp. salt.
For one cup of self-rising cornmeal: combine 1 cup cornmeal with ¼ cup all-purpose flour, 1 tbsp. + 1 tsp. baking powder, and ½ tsp. salt.

Both of these will yield slightly more than one cup, but use it as one cup of self-rising flour or cornmeal in this recipe. 

You can use white or yellow cornmeal for this recipe, though we do recommend seeking out some that is finely ground. If you can only find the coarse stuff, you can either grind it finer in your spice / coffee grinder or blender, or lean into to having a heartier, crunchier muffin.

We think the honey glaze is the best part of these muffins, and don’t recommend skipping it! Don’t have a pastry brush? No problem. Simply flip slightly cooled muffins upside down and dip them into the warm honey butter, then serve. 

Made this recipe? Let us know how it went in the comments below?