Corn Bread Muffins


I’ve been making these corn bread muffins for years now, since my boys were little (they’re both taller than me now).  Sometimes when I make this, I put it into mini muffin cups and put in a piece of hot dog, to make mini corn dog poppers.   Always made for a great after school snack.

These muffins freeze amazingly well and can be heated up in the microwave.  

The original recipe makes 24 muffins, which is great for freezing the extras, or making one dozen regular muffins and the 24 mini corn dog poppers.  

I’ve started getting a head start on my Thanksgiving dinner prep by making a few things early.  I always make Pioneer Woman’s mashed potatoes, because they’re amazing.   Then I make these muffins, although sometimes I do cheat and buy Pillsbury biscuits.

This recipe is so old I have no clue where I got it, but it stays stuck to the side of my fridge and has definitely seen better days.

The best part is this is a dump and mix recipe.   

Start off by preheating your oven to 375 degrees F.

Put the first 6 ingredients in your mixing bowl and give it a quick whisk. It may look like the butter isn’t mixing in but don’t worry it will when the dry ingredients get dumped in.

Then in a separate bowl I like to mix the dry ingredients together, though sometimes I do just dump them on top of the wet ingredients.

Divide the batter evenly in your muffin tin (make sure it’s well greased).  And then bake in your preheated oven for 20 to 25 minutes.   I had the oven rack too close to the bottom of the oven so they got a bit darker than we normally like, but that’s okay.  Just keep watch.


Corn Bread Muffins

(Makes 24 muffins, but can easily be halved)
1/4 cup sugar

1/4 cup honey

2 eggs

1/2 cup softened butter or margarine 

1 cup milk

1 cup water

2 cups corn meal

2 cups flour

1 Tbsp. Baking powder

1 tsp. Salt

  1. Preheat oven to 375 degrees F.
  2. Mix first 6 ingredients in mixing bowl with a whisk. 
  3. In a separate bowl, mix together the dry ingredients, giving it a quick stir to make sure it’s completely combined.
  4. Dump the dry ingredients into the wet ingredients and whisk to combine.
  5. Generously spray in your muffin pans, then divide the batter evenly between the two pans.
  6. Bake for 22 to 25 minutes in the middle of your oven, make sure to chek them after 22 minutes to make sure they aren’t getting too dark.  
  7. Cool on a cooling rack.
  8. Can be made a day or two in advance, stored in a ziploc bag or frozen, then just reheat in a warm oven (I just pop them on a baking sheet and place them in the oven after I’ve taken the turkey out to rest and shut the oven off).  

2 Comments Add yours

  1. We love cornbread– and it’s almost cold enough to make the chili to go with it!


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