Sweet Cornbread Muffins

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. 

Disclosure: This post is sponsored by Iowa Corn. We are grateful for our sponsors as they allow us to bring you delicious free content every week.

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

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. 

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.

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. 

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!

How do you make sweet cornbread muffins?

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.

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. 

The sweetness in this cornbread comes from sugar and honey. For me honey and cornbread together is a no brainer. A perfect match.

Sweet Cornbread Muffins

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.

Can you use this recipe to make skillet cornbread?

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.

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. 

Whichever way you make it, a drizzle of honey is always the best way to finish it off.

#ad 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. #cornbread #sweetcornbread #cornmuffins

What do you serve with sweet cornbread?

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.

 

Sweet Cornbread Muffins Recipe

Makes 12 Prep Time: Cook Time:
5(5)

Ingredients:

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup buttermilk
  • 6 tablespoons butter, melted
  • 3 tablespoons honey
  • 1/2 cup canned corn kernels, drained

Instructions

1

Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray.

2

In a medium bowl combine flour, cornmeal, sugar, baking soda and salt. Whisk together.

3

Add in egg, buttermilk and butter. Mix just until combined.

4

Fold in honey and corn.

5

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.

6

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.

Nutrition information

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

Leave a Comment

  • Reply
    eat good 4 life
    November 10, 2018 at 1:10 pm

    I must make these soon. They looks and sound great!

  • Reply
    Paula
    November 9, 2018 at 5:08 am

    I love these made into muffins because to me the best part is the crunchy part!

  • Reply
    Mahy Elamin
    November 9, 2018 at 12:56 am

    Oh God, I can not live without these Muffins! They look incredibly delicious! I really impressed with this recipe. You are a genius!

  • Reply
    Marie
    November 8, 2018 at 10:03 pm

    Looking good with chili, or stew!!! Will try.

  • Reply
    Amanda
    November 8, 2018 at 6:34 pm

    I love this idea! Makes for the perfect snack!

  • Reply
    Allison
    November 8, 2018 at 12:05 pm

    We’re having chili tomorrow night, and I will be making these to serve alongside. Yum!

    • Reply
      Deseree
      November 8, 2018 at 9:26 pm

      That’s perfect!