EASY CORNBREAD MUFFINS

★★★★★5 from 6 reviews

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Yield: 12 muffins
• Category: Bread

DESCRIPTION

Easy cornbread muffins just made cooking a whole lot easier and tastier! These moist and fluffy muffins are made with cornmeal, cooked corn kernels, and sweetened with honey for a burst of flavor in every bite.

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INGREDIENTS

• 3/4 cup cornmeal (or polenta)
• 1 and 1/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 3/4 cup cooked corn kernels (I used canned corn)
• 1/2 cup butter, melted and cooled
• 2 eggs
• 2 tablespoons honey

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INSTRUCTIONS

1. Preheat oven to 350 F. Grease a 12-cup muffin tray with non-stick cooking spray or line with paper liners.
2. Combine cornmeal, flour, sugar, baking powder and salt together in a large bowl and mix to combine. Set aside.
3. In another bowl, combine milk, corn, butter, eggs, and honey and whisk together until mixed.
4. Pour wet ingredients into dry mixture and mix until just combined.
5. Spoon batter into 12-cup muffin tray, and fill up each compartment 3/4 full.
6. Bake for 20 minutes. Let cool for 5-10 minutes and serve warm with butter or honey drizzled on top.

NOTES

• You can store these cornbread muffins for up to 4 days in an airtight container in the refrigerator.
• You can also freeze these cornbread muffins for up to 3 months in an airtight container. Thaw for a few hours to room temperature before heating up in the oven or microwave.

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