My family loves my cornbread muffins! They’re delicious, moist, and the honey gives them a little extra but subtle sweetness. I honestly have no problem whatsoever with boxed mixes, but I always had extra cornmeal mix in the cupboard so I came up with my own recipe. Hope you love them as much as my family does.
- 1 C. All-Purpose Flour
- 1 C. Cornmeal
- 1 ½ tsp. Baking Powder
- ¼ tsp. Salt
- ¼ C. Brown Sugar
- 1 Egg
- 1 C. Milk
- ¼ C. Vegetable Oil
- ¼ C. Honey
*Preheat oven to 375 degrees.
*Spray muffin tin with non-stick spray.
- Mix flour, cornmeal, baking powder, and salt.
- Add brown sugar to mixture and stir.
- Beat egg.
- Add milk and vegetable oil to the egg.
- Stir egg mixture into dry ingredients.
- Mix in honey.
- Fill each muffin cup about ¾ full.
Bake about 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in the tin for about 5 minutes before removing. Cool rest of the way on a baker’s cooling rack. Enjoy with butter, jam, or my favorite way—plain!
Please give these muffins a try and let me know in the comments section what you think.
Related: Chocolate Chip and Coconut Pancakes
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Lisa is a mother of three lovely young women and is a new grandmother to a baby boy! She has been married to her high school sweetheart for more than thirty years. Lisa is originally from Dearborn Heights, Michigan, but has lived in the Tampa Bay area since 1984. Running a small business for over 25 years and raising a family has made for a busy, busy life with many ups and downs; it’s definitely been an adventure.
Lisa’s always involved in one project or another whether it’s work related or serving her community. She also recently went back to school to finish her bachelor’s degree in American Studies. Lisa tries to make every day a good day—that means learning something new, practicing kindness, and enjoying the present moment.