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Sweet cornbread mini muffins is a recipe you will make over and over.  I have never been a fan of sweet cornbread but these sweet cornbread muffins are delicious.  Serve them with pulled pork barbecue, ribs on the grill, soup or just about any meal and your guests will keep coming back for more.  They keep well for several days in a cool place and you can freeze them.  You could make half this recipe, too.  They are wonderful slathered with butter and your favorite jams and jellies.  I can eat these little muffins like eating candy for a snack.  Be sure and check out all the other cornbread recipes on our site!

1 1/2 cups yellow cornmeal

1/2 cup all-purpose flour

1/2 teaspoon salt

3 teaspoons baking powder

1/2 cup white granulated sugar

2 eggs

1 cup milk

1/4 cup honey

2 tablespoons butter, melted

Whisk together the cornmeal, flour, salt, baking powder and sugar in a large bowl.  Add eggs, milk, honey and butter.  Mix well with spoon.  Spray a mini muffin pan with cooking spray. Fill cups 1/2 to 3/4 full with batter.  Bake in preheated 400 degree oven for 12 to 15 minutes until brown on top and centers test done.  You can regulate what size muffin you want by how full you fill the muffin cups.  Half full with make a smaller muffin.  Makes about 40 mini muffins.  Enjoy!

Note you could make larger muffins using regular muffin tins and cooking about 25 to 30 minutes. The larger ones will make 12 muffins.

Large Sweet Cornbread Muffins

Mini Sweet Cornbread Muffins

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