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.

Honey Cornbread Muffins

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!

Honey Cornbread Muffins

Honey Cornbread Muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 12 muffins


1 cup brown rice flour

1 cup cornmeal*

1 teaspoon salt

1 tablespoon baking powder

2 eggs

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**


  1. Preheat the oven to 350°F and then grease a muffin tin using butter (or Earth Balance).
  2. Combine all of the dry ingredients (brown rice flour to baking powder) in a large bowl and sift together.
  3. In a separate large bowl, combine all of the wet ingredients (eggs to honey) and whisk together. Then toss in the corn kernels.
  4. 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.
  5. 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.