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Honey Corn Muffins

There are two styles of cornbread; southern cornbread isn’t sweet and pairs well with most barbecue southern dishes – chili, ribs, pulled pork, etc. Northern style cornbread is sweeter and lighter. Maybe it’s because I’m a PA girl or maybe just that I like things sweet, but these honey corn muffins, most definitely “northern”, are one of my very favorite things to have around the house.

Incidentally they’d ALSO be good for your Thanksgiving table – much easier than homemade rolls and probably as crowd pleasing. Like most muffins, they’re a breeze to make and freeze wonderfully. The base of these muffins are cornmeal which, technically, is “whole grain”. With the ratio heavy on the cornmeal over flour, you can happily and truthfully tout them as whole grain. Low in butter they still manage to be perfectly tender with a golden brown, crisp crust and fluffy interior.

As the temperature has officially dipped into what I’d call “wintry”, soup and chili is a mainstay in our house and I’m always looking for a little something on the side so that my husband doesn’t eat four bowls of ice cream an hour after dinner. Honey corn muffins fit the bill completely and have become a family favorite.

Honey Corn Muffins

Makes 12

1/2 c. unsalted butter, melted and cooled

1 egg

1 c. buttermilk or low-fat, plain yogurt

2 tbsp. honey

1/3 c. packed light brown sugar

1 c. yellow cornmeal

1 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1. Preheat oven to 400 degrees. Melt butter and set aside to cool.

2. In a small mixing bowl whisk egg together with buttermilk/yogurt, honey,  and brown sugar and whisk to combine.

3. Whisk cornmeal, flour, baking powder, baking soda, and salt together in a medium mixing bowl.

4. Add wet ingredients to dry ingredients and fold with a rubber spatula until just combined. Add butter and fold to combine.

5. Spray a 12 c. muffin or cupcake pan with nonstick spray and divide batter evenly between holes, filling each about 3/4 of the way full.

6. Bake for 12-15 minutes or until the center is set and the edges are golden. Let cool in pan about 5 minutes and remove to wire rack to cool completely. Serve immediately or store in air tight container at room temperature.