My family really loves cornbread but I’m ashamed to say that I’ve never made it from scratch. I’ve always used a mix. And let me just say homemade corn bread is SO MUCH BETTER! It’s moist, flavorful and not crumbly and dry.
What’s even better, it has no sugar!
Sweet Corn Bread Muffins
- 1 1/2 cups all purpose flour
- 2/3 cup honey + more for drizzling
- 1/2 cup yellow corn meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup milk
- 2 eggs
- 1/3 cup vegetable oil
- 3 tablespoons butter melted
Add the milk, eggs, vegetable oil, honey and butter to a mixing bowl and beat on medium until well blended. In a separate bowl mix flour, baking powder, salt and corn meal. Slowly add the flour mixture to the liquid mixture until just blended. Spray a muffin pan with non-stick spray and fill the muffin cups 2/3 full. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the middle comes out clean. When the muffins have cooled for 5 minutes, drizzle with more honey if desired. Makes 18-20 muffins.
Enjoy! ~Annette
Ingredients
- 1 1/2 cups all purpose flour
- 2/3 cup honey + more for drizzling
- 1/2 cup yellow corn meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup milk
- 2 eggs
- 1/3 cup vegetable oil
- 3 tablespoons butter melted
Instructions
- Add the milk, eggs, vegetable oil, honey and butter to a mixing bowl and beat on medium until well blended. In a separate bowl mix flour, baking powder, salt and corn meal. Slowly add the flour mixture to the liquid mixture until just blended. Spray a muffin pan with non-stick spray and fill the muffin cups 2/3 full. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the middle comes out clean. When the muffins have cooled for 5 minutes, drizzle with more honey if desired. Makes 18-20 muffins.
Look so yummy!Thanks for the recipe!