This Cheesy Honey Cornbread recipe is a great change from the usual cornbread we make for most meals. Your family will love the cheesy taste of these muffins. Spread with some real butter and drizzle with honey while they are still hot for a great treat. These muffins go great with any meal or have one with a cup of coffee or a glass of milk for a treat anytime. You could double the recipe if making for a group of people and these muffins keep well in a cool spot for several days. They reheat great in the microwave or oven. Enjoy!
Cheesy honey cornbread muffins are delicious with any kind of soup.
2 cups self-rising cornmeal mix (I use Martha White, see below to make your own)
1/2 cup all-purpose flour
1/4 cup honey
4 tablespoons butter, melted
1/4 cup sour cream
3/4 cup buttermilk
1 1/2 cups shredded cheddar cheese
Whisk together the cornmeal and flour. Add eggs, honey, melted butter, sour cream and buttermilk, stir well with spoon. Fold in cheddar cheese. Spray a 12 cup muffin tin with cooking spray. Fill each cup with batter and bake in preheated 425 degree oven 15 to 20 minutes until tops are golden brown. Makes 12 muffins.
Note: If you cannot find self-rising cornmeal mix, you can make your own by combining 3/4 cup regular cornmeal plus 3 tablespoons all-purpose flour plus 1 tablespoon baking powder and 1/2 teaspoon salt. This makes 1 cup. (You would double this formula for the recipe above).
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