This post may contain affiliate links. These tender cornbread muffins are the perfect side best muffins any Southern or Southwestern dish. You can whip up the batter in no time!
These tender and sweet cornbread muffins are the perfect side to any Southern barbecue or Southwestern-style dish. My kids love them so much that I’m constantly swatting their little hands away from the bread basket so they don’t fill up before the main course. I know that baking at dinnertime might seem a little ambitious but these muffins are super-easy to prepare. You can whip up the batter in ten minutes, and I usually serve them instead of a starch. Leftovers are delicious for breakfast, reheated and slathered with honey butter or jam.
How To Make Cornbread Muffins Begin by whisking the eggs in a medium bowl. Add the honey and milk and whisk to combine. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Add the egg mixture and the melted butter to the dry ingredients. Bake for 17-20 minutes, or until the tops are set and golden. Note that they will not dome.
Cool the muffins for a few minutes in the pan, then serve warm with softened butter. How To Freeze Cornbread Muffins These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 for 4 hours on the countertop before serving. I’d love to know how it turned out! Please let me know by leaving a review below.