Honey Cornbread Muffins
Cornbread is to chili like what peanut butter is to jelly. In my eyes, you can’t have one without the other.
So after making a nice big pot of smokey butternut squash quinoa chili, it was only natural that I create the perfect cornbread to accompany it.
I’m not kidding when I say these are perfect either. The texture is soft and moist with a delicate crumb and the sweetness from the honey paired with the buttery flavor is simply irresistible.
Did you notice that I sneaked a few corn kernels inside of each one too? I grew up eating cornbread like that and I’m permanently addicted. It’s SO GOOD.
However my mom used Jiffy mix and preservative-laden canned cream corn which is the EXACT opposite of what’s going on up in mi casa. In her defense, she was a single working mom in the midst of the start of the “boxed convenience food” rage so I can’t really blame her. But now that we all know better, how about we enjoy some healthy, made-from-scratch corn muffins?
I promise they’re just as easy to make as the boxed kind too! Two bowls, a measuring cup and a side of love is all you need. :)
Most traditional homemade cornbread recipes are made with a mix of all-purpose flour and cornmeal but I used one of my favorite gluten-free flours (brown rice) because I find the flavor and texture to be somewhat similar to AP, but the nutritional benefits are at least a thousand times better.
If you haven’t tried baking with brown rice flour yet, you need to get it on it! Gluten-free or not, it’s good stuff. Plus it makes for one seriously delicious cornbread muffin.
Alright friends, I’m off to make dinner and sit down for a new episode of Homeland. Last week’s was BANANAS and I can’t wait to see what’s next!
1 cup brown rice flour
1 cup cornmeal*
1 teaspoon salt
1 tablespoon baking powder
1/2 cup honey
1/2 cup butter (I used Earth Balance), melted and cooled
1 cup milk (I used unsweetened almond milk)
1 cup corn kernels, fresh or frozen**
- Preheat the oven to 350°F and then grease a muffin tin using butter (or Earth Balance).
- Combine all of the dry ingredients (brown rice flour to baking powder) in a large bowl and sift together.
- In a separate large bowl, combine all of the wet ingredients (eggs to honey) and whisk together. Then toss in the corn kernels.
- Add the dry ingredients to the wet and stir together until smooth. Spoon about 1/4 cup of the batter into each muffin tin until you have filled all 12 then bake them in the oven for 25 minutes. The time may vary depending on your oven.
- Allow to cool for 10 minutes then serve and enjoy!
*Make sure to use finely ground cornmeal
**If using frozen kernels, rinse them with warm water before adding to the bowl.
Those muffins look perfect! Growing up, I always had a thick slice of homemade bread (or Spatz bread, but I think that’s a local-ish thing) but that definitely does NOT fly with a Southern-raised man living in my house. This cornbread looks like it has amazing texture and I love that it’s sweetened with honey.
These look so good! I’ve always been a fan of cornbread but it was never something I ate frequently because my family never made it. I still consider it a treat when I do eat it! These+chili=perfection.
Chili is my favorite fall/winter meal. These look amazing to pair with it. And, I have never tried brown rice flower, but you have convinced me. I hate using AP and if you say its a good substitute, I believe you!
Yes, definitely give brown rice a try! It’s not exactly like AP but when it comes to healthy gluten-free flours without starches, it’s about as close as it gets.
Chili definitely has to come with cornbread. We usually go the jalapeno/cheddar route, but a sweet cornbread is always so good too!
Hahaha we used to use the Jiffy stuff, too. Then I grew up and read the ingredients. OMG. haha now I won’t use that stuff anymore so this recipe is PERFECT!
I just recently bought brown rice flour and have been loving it. These muffins look perfect and I’m definitely planning to make a batch with some chili I have in the freezer – love when I can set some aside for another day :)
Yes! I’m so happy you’re on the brown rice flour train with me! :)
It’s so sad how many preservatives are in a little box of corn bread mix. Yikes! That’s why it’s best to not shop in those middle isles. ;) These look delicious. I haven’t tried brown rice flour yet but I’ll have to pick some up. I’m just now starting to experiment with coconut and almond flour.
I love cornbread!! But sadly I never make it. It’s one of those dishes I leave to the experts to make because I would be so dissapointed if I made a bad batch. You make it look so easy though… so maybe I’ll give it a try!
It is so easy, Christine! I hope you give it a try sometime. :)
Yummy! I need to buy brown rice flour and try my hand at baking. You have me convinced!
Oh yeah, I love corn bread so this is naturally freaking AWESOME. I need to make these muffins ASAP!
Confession: I’ve never had cornbread before, which I’m sure you’re going to tell me is an absolute crime… aaaaand I’d have to believe you, because these muffins look out-of-this-world amazing. I especially love that they include honey, because that’s one of my favourite sweeteners to bake with. Pinned!
Scott just asked if I could make some cornbread to go with the chili I made over the weekend- perfect timing!! :)
Heck yes, that simile is perfect! There really is no chili without cornbread and cornbread without chili. This recipe looks pheeeeeenom!! I lurrrrve the brown rice flour and am totes down to stick legit corn kernels in my cornbread muffs. I bet my fam would love these for Thanksgiving, too!
Yum, yum, yum!! :) I love warm cornbread with butter and fresh honey…(my grampa has an apiary) just might be trying this sometime :)
How cool that your grandfather has an apiary! One of our friends has one too but I’m always afraid to go near it. :)
I totally agree – I love making cornbread to go with chili. These look awesomeee. I have yet to try brown rice flour – I need to pick some up next time I’m at the store!
I can almost taste the texture of the cornmeal through the screen! These look perfectly fluffy and delicious. I’ll have 3 please!
Yum, I’ll have to try these! I don’t make cornbread often because my hubby doesn’t like it and I don’t want to eat it all myself haha but I’m thinking I’ll give your recipe a go and halve it :)
What? He doesn’t like cornbread?! I don’t know you married him. ;)
LOVING THIS! Thank you for sharing this lovely honey cornbread muffin recipe. Just wondering, is there any particular brand of honey you’d recommend that fits nicely with your recipe creation? My wife and I have been trying out different brands, but you know how it takes a while to get through one jar.
Lots of love from Melbourne!
Hi Levan! Thank you so much for the comment. I usually try to buy local honey but I’ve found some of them can be a little thick for baking. One brand that I really like to use is Madhava; here’s the link: http://www.madhavasweeteners.com/honey/madhava-honey/
I hope that helps! :)
Oh cornbread reminds me of Thanksgiving and pure happiness. I like yours because it has the actual kernels. Every bread should have the pop of texture…so delicious!!
Cornbread and chili are an absolute must together. I love that you added a touch of honey. It adds such great flavor. Yummy.
Never baked with brown rice flour. I tried normal white rice flour, I wasn’t really happy about the resulting texture. Maybe I can get better results by mixing it with other types of flour, just like you did here to make these incredible cornbread muffins. Yum!
I’ve been craving a good cornbread recently and can’t wait to try out your recipe! I bet the almond milk is so delicious along with the honey. This would be great for Thanksgiving, too!
What do you mean by 1/2 butter?
Whoops! It’s supposed to say 1/2 cup butter. :)
Okay hello these are right up my alley! You would not even begin to understand my obsession with cornbread. Especially moist, creamy, buttery cornbread! These look so perfect I gotta pin em :)
Thanks Selena! I’m glad to hear I’m not the only cornbread fiend. ;)
I love all the corn kernels these cornbread muffins! I totally agree that cornbread is amazing with chili!
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This recipe looks so delicious! Happy Sunday :)
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These Cornbread Muffins are amazing. Just made them to take tonight for a friends dinner. May have to make more. So good warm out of the oven. My first time using Brown Rice Flour.
Thanks, Bonnie! I’m so happy you enjoyed them! :)
Hi, I seem to be having issues with your muffin mix….The honey cornbread and the pumpkin chocolate chip one, the consistency of the batter is like real thick mashed potatoes, and my muffins look nothing like your pictures. Can you help me out?
Hi Diana! What kind of cornmeal are you using? It needs to be finely ground like a flour for this recipe. I like Arrowhead Mills http://amzn.to/2lObQks.
I made it with flax eggs instead of eggs and they are really good!!!!!!!!!!!11
I made these tonight and the kids loved them. We paired them with Black Bean Soup and they were a hit! Super easy to make and easy to remove from the pan after cooking.
Thanks for the feedback, Kaleena!
OH MY GOODNESS!!! These taste better than any cornbread we have ever had in our lives! Lol! Honestly!
Here are my tweaks:
Olive oil instead of Earth Balance
1 whole can corn kernels, rinsed and drained
It made 17 muffins
I served them with black-eyed beans, collard greens and mashed potatoes. YUM! SO moist, too!
My husband and adult sons were in heaven! We had leftovers and ate them for breakfast drizzled with honey.
I will never have to search for a cornbread recipe again.
Thank you so much!!!!