I know that there is a big debate over which is better – sweet or savory cornbread. (Or, in this case, sweet cornbread muffins or savory!) In this house, we make both versions. If I am feeling cheesy, I make a cheesy, savory cornbread with spicy peppers and cheese. If I am feeling like a sweet side dish for my chili or stew, I go with a version sweetened with honey or sugar – or, in the case of the recipe today, both!
We have made sweet cornbread muffins with this recipe a few times and every time the kids sneak by while the muffins are cooling on the counter and snatch one before dinner. Since this recipe only make 12 muffins, I need to keep a close eye that no one makes it into the kitchen for a second theft attempt. These sweet cornbread muffins are really that good.
A couple of years ago, I bought a baking pan from Wilton that was advertised as a brownie pan but I have never actually used it for brownies. It does, however, turn out the BEST square cornbread muffins.
This recipe is very forgiving. Thanks to my little sous-chefs and their burgeoning recipe-reading skills, I have made these cornbread muffins with anywhere from 1/4 cup to 1/2 cup of sugar and 4 tablespoons to 6 tablespoons of butter and they come out delicious no matter what. Enjoy!
- 1 cup fine ground cornmeal (I use yellow)
- 1 cup gluten-free flour (I use Cup4Cup)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 cup buttermilk
- 2 eggs
- 4 to 6 tablespoons butter, completely melted
- ¼ cup honey
- In one bowl, combine the dry ingredients - cornmeal, flour, baking powder, salt, and sugar.
- In a second bowl, mix together buttermilk, eggs, melted butter, and honey.
- Add the wet ingredients to the dry ingredients and stir well - check for floury lumps.
- Pour the batter into 12 greased muffin tins.
- Bake at 400 degrees for 15 to 18 minutes.