Sweet Cornbread Muffins
Searching for the Sweet Cornbread Muffins? Look no further. These were gone in less than 24 hours!
Matt and I have been searching for a good cornbread to go with chili and bbq anything. We love to smoke ribs, brisket, and pork! This cornbread is the best side for our smoking addictions.
We love to do it in Muffins because it keeps it easier fresh in a Ziploc bag. Give these a chance!
- 3/4 cup milk
- 1/3 cup honey
- 2 large eggs (whisked)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup salted butter, melted and cooled slightly (1 stick)
Preheat the oven to 350°F. Butter a muffin pan.
Pour 3/4 cup milk into a measuring cup and then whisk in the honey and eggs.
Pour into a prepared pan and bake for 30 minutes, or until a toothpick comes clean from the center. Remove from oven and allow to cool slightly before serving. Best served warm with a little butter and honey (if desired) on top.
The over-ripe banana saga continues. Chocolate chip banana muffins are literally the breakfast of champions.
This is the only way to get chocolate fix in the morning. These were absolutely amazing!! Matt requested these for his brothers farewell breakfast and they were gone the fastest. Mainly because chocolate will never let you down!
Just call me the Muffin man. You know nothing starts the morning off right like a banana muffin!
These were my favorite muffins from the farewell. I hope that you like them too! I also hope Lisa likes them because I’m making them this morning since I have leftover bananas and Lisa Kailey and I had a sleepover! Enjoy!