SWEET CORNBREAD MINI MUFFINS
Our family loves these Sweet Cornbread Mini Muffins.
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!
Sweet cornbread muffins will surprise you at how good they are!
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
Sweet Cornbread Mini Muffins
Ingredients
- 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
Instructions
- 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.
Notes
Don’t Forget to Pin Sweet Cornbread Mini Muffins! 
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I made this as my contribution to the teacher appreciation “chili luncheon” for my wife and her colleagues. I opted to make mini muffins, and I doubled the recipe. A double recipe yielded about 70 mini muffins (measured at 1 Tbsp batter per muffin). But I ate a couple straight out of the oven, so I got a few less!
I was concerned about the “watery” batter, as well as the high heat/short cook time. (I baked in my convection oven, and it converted the temp.) But Holy Heck! These came out perfect, to the minute! 12 minutes and done.
Moist, tender, sweet, and great texture from the higher cornmeal to flour ratio. I prefer the “crunch” of the cornmeal vs. the “Jiffy mix” style of cornbread. But then again, I’m the only Yankee to enjoy corn meal mush and corn cakes!
Great recipe…THANK YOU!
Thank you for the kind comment!! We’re thrilled they worked out so well for you. They are one of our favorite recipes.