Sweet Cornbread Muffins are tender, moist and have a hint of sweetness. They are a classic for a reason! Serve them with your favorite soup, chili or as a side dish for your holiday meal.
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Ever since my trip to Iowa last month with Iowa corn, I’ve had corn on the brain. When it’s summer we usually have fresh corn on the cob every week and it is our favorite. But now that it’s fall, and we can’t get our hands on sweet corn on the cob, we find other ways to enjoy corn. I will often add it to my soups or stews. I add it to black beans on taco night. And of course, we are all about popcorn pretty much every day of the week.
All of those are great ways to add corn to our meals but you know what else is? Cornbread
When it comes to cornbread are you a savory or sweet fan? When it comes to most things, I am more of a savory fan. More times than not I will reach for chips instead of cookies, Except cornbread. I like my cornbread sweet. Not sweet like a cupcake but just a touch of sweetness.
These Sweet Cornbread Muffins are just that. And they are divine.
My boys love cornbread. If they sit down to the dinner table and there is cornbread on it, dinner is instantly a win. I have been using a box mix forever, but decided to make my own. It’s so easy, I won’t be turning back!
This Sweet Cornbread Muffin recipe took me several testing sessions to get just right. The first couple of times I made it, it was too moist. And then I adjusted the amount of buttermilk and it was too dry. One attempt was too sweet and one attempt not sweet enough. Finally, after 4 different cornbread tests, I finally got one that I loved.
The sweetness in this cornbread comes from sugar and honey. For me honey and cornbread together is a no brainer. A perfect match.
I also made the executive decision to add corn kernels to this sweet cornbread recipe. I did this because I love the texture that the little pieces of sweet corn add to the muffins.
This recipe is technically called muffins, but I have made it several times as skillet cornbread. To prepare it this way simply spread the batter into a well seasoned cast iron skillet and bake at 350 for 40 – 45 minutes or until a toothpick inserted comes out clean. Allow to cool and then cut.
Whichever way you make it, a drizzle of honey is always the best way to finish it off.
Personally, I love serving cornbread with Hearty Beef Chili. It is also great with Chowders or as a snack all on it’s own. Personally, I am not a huge roll fan, so you can bet that you will find these sweet cornbread muffins on my holiday table instead.
Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray.
In a medium bowl combine flour, cornmeal, sugar, baking soda and salt. Whisk together.
Add in egg, buttermilk and butter. Mix just until combined.
Fold in honey and corn.
Fill muffin tins 2/3 full, about 1/3 cup of batter. Bake in preheated oven for 15 - 20 minutes or until toothpick inserted comes out clean.
Remove from oven and allow to cool 5 minutes in tin. Loosen edges with a knife, remove muffins from tin and place on a cooling rack to cool completely.
Calories: 205 , Total Fat: 6.8g , Saturated Fat: 3.9g , Cholesterol: 30mg , Sodium: 268mg , Carbohydrates: 34.6g , Fiber: 1.2g , Sugar: 17,9g , Protein: 3.2g