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Honey Corn Bread Muffins

Honey Corn Bread Muffins
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Makes 12 muffins| Hands-On Time: | Total Time:


  • 4 tablespoons unsalted butter (1/2 stick), melted, plus more for the pan
  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 3/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • large eggs
  • 1 cup buttermilk
  • 1/3 cup honey


  1. Heat oven to 375° F. Butter a 12-cup muffin tin.
  2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
  3. In a large bowl, whisk together the eggs, buttermilk, honey, and melted butter. Add the flour mixture and stir to combine.
  4. Divide the batter among muffin cups and bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.
By November, 2009

Nutritional Information

  • Per Serving
  • Calories 168
  • Fat 5g
  • Sat Fat 3g
  • Cholesterol 46mg
  • Sodium 316mg
  • Protein 4g
  • Carbohydrate 27g
  • Fiber 1g
What does this mean? See Nutrition 101 .

Quick Tip

Cup of flour leveled with a chopstick
Make the muffins and store at room temperature for up to 1 day in advance. Serve at room temperature or warm at 375° F for 10 to 15 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.