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Cornbread Muffins

Fluffy, moist, and full of flavor!

Oh cornbread. To me, a staple on the thanksgiving table. We never had rolls or any other type of bread with our meal. Just cornbread. It was what my Grandma used in her stuffing, and it was what I used to sop up all of the gravy and goodness on my plate. This year, my mom is going to make my Grandma's cornbread stuffing, and it will be the first time in years that I will get to eat it. I'm so excited.

I recently asked my mom for my grandma's cornbread recipe and no one could find it. And while I remember eating so much of her cornbread, I don't ever remember making it with her. So I set out to make cornbread she would hopefully be proud of.

These muffins incorporate cornmeal and corn flour for an extra punch of corn flavor.

Corn flour has been easier to find in the grocery stores these days. I use Bob's Red Mill, but if you can't find corn flour, you can just use more corn meal. The texture might not be as fluffy and smooth, but the taste will still be amazing.

Honey, butter, and buttermilk were the ingredients I think that really round it out though. The honey gives it just a hint of sweetness that isn't too overpowering or too sweet. Honestly, if I could bake everything I make with just honey, I would be so happy - I might just try to do that. Buttermilk adds a slight tanginess that compliments the honey so well, and keeps these muffins so moist, it's like eating little cakes. Lastly, I used melted butter instead of oil because it added a slight richness that reminded me of the cornbread my grandma made - and everything is better with butter.

As an ode to my husband, this recipe is in the form of muffins instead of a cast iron or a square baking dish. While you can absolutely use the batter with either of those options, just increase the baking time, he always talks about how much he loves Jiffy's corn muffin mix. When I made these for him, he said these might be better - so cornbread muffins it is - inspired by all of the loves of my life.


🏷 Time: 30 minutes

🏷 Serves 12



  • 1c Flour

  • 1/3c Corn Flour

  • 2/3c Corn Meal

  • 1/2tsp Salt

  • 1TBSP Baking Powder

  • 2 Eggs, room temperature

  • 1/2c Salted Butter, melted

  • 1.25c Buttermilk, room temperature

  • 1/4c Honey


  • In a medium bowl combine flour, corn flour, corn meal, salt, and baking powder. Set aside

  • In a measuring cup, add buttermilk. Whisk in honey, and add melted butter. Stir to fully incorporate

  • Add eggs to the flour mixture and stir to combine with a wooden spoon

  • Slowly drizzle in buttermilk mixture and mix until just combined. You will want to see a few lumps, and you don't want to over mix. Set aside - This step is very important, as the batter sits, it expands and makes a fluffier muffin

  • Preheat oven to 350°F and grease a 12 pan muffin tin

  • Using a 3TBSP cookie scoop (I've linked the oxo one for reference), fill each well in the muffin tin. This mixture makes exactly 12 muffins, so if you have any batter leftover, continue to fill the muffin tins evenly

  • Bake for 15 minutes, until a toothpick inserted in the center of a muffin comes out clean

  • Let cool in muffin tin for 5 minutes. Turn out and let cool on a baking rack, or eat warm with more butter and a drizzle of honey



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