Honey-Butter Cornbread Muffins
Tender, lightly sweet cornbread baked in a muffin pan so every piece gets golden edges, then served warm with a quick whipped honey butter. They come together in one bowl in about ten minutes and go with soups, chili nights, barbecue, or anything saucy.
30 mins
1 batch of 12
Ingredients
- 1 cup Yellow Cornmeal Polenta
- 1 cup All-Purpose Flour
- 2 Eggs
- 1 cup Milk (Whole)
- ½ cup + 2 tablespoons Unsalted Butter
- ½ teaspoon Kosher Salt
- ¼ cup Sugar
- 1 tablespoon Baking Powder
- 3 tablespoons Honey
Directions
- Heat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease it well.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a medium bowl, whisk the milk, eggs, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. A few lumps are fine.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake 14 to 17 minutes, until the tops spring back when pressed and a toothpick in the center comes out clean.
- While the muffins bake, stir the softened butter, remaining honey, and pinch of salt together until fluffy.
- Let the muffins cool in the pan for 5 minutes, then serve warm with the honey butter. Store leftovers airtight at room temperature for up to 2 days.
