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 Ingredients Needed:
White granulated sugar
We love these delicious muffins with barbecue. They just go together with a great summer meal! Coleslaw, macaroni salad, pulled pork and sweet cornbread muffins. So good!
RECIPE FEEDBACK- “Didn’t want to make a cast iron full of cornbread this times. I loved these little bites. I usually only have almond milk on hand which doesn’t have much fat so I added some heavy cream. They were perfect out of the oven. Thank you!” – Colleen
“Made this as side for our lobster boil. Everyone enjoyed these as much as the lobster! Great recipe! The recipe as is yielded 48 mini-muffins for us. Thank you!” – Jason
Full recipe in recipe card below.
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Sweet Cornbread Mini Muffins
- 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.
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