Cornbread Muffins with Honey and Creamed Corn

There’s nothing like homemade cornbread muffins. These muffins are an easy, delicious treat that goes great with just about anything. Since learning my son has a palm oil allergy, I started making everything from scratch. I don’t buy cornbread mixes anymore. Baking palm oil free is easy.

This is a traditional cornbread recipe with honey but with an amazing twist. This recipe uses honey, sour cream, and a can of creamed corn. Just wait till you see what the creamed corn and sour cream do transform them from an everyday cornbread muffin to “More please!” 

Cornbread Muffins

These delicious honey cornbread muffins are easy to prep. You can also make the batter in advance and bake them right before you need them. I tend to make them in the morning and let the batter rest while I’m tending to other things. Then I pop them in the oven to enjoy for lunch and dinner. They also make a delicious dessert with a drizzle of honey.

Another option is adding jalapeno-infused honey. It is a nice addition either on the side or cooked into the cornbread. It is so simple to make! Just warm some honey in a pan of hot water. Place some sliced hot peppers like jalapeños in a glass jar (heatproof). Pour the warm honey over them to cover. Let the peppers do their work while you make the cornbread, but make sure you test the honey periodically for spiciness level.

Here’s how to make cornbread muffins. This recipe makes 15 muffins and uses simple ingredients but it’s big on taste and texture.

11 ingredients for cornmeal muffins

Cornmeal Muffins Ingredients

• 1 1/3 cup flour
• 1 cup yellow cornmeal
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 can creamed corn (14 oz)
• 2 large eggs, room temperature, beaten
• 3 tbsp honey
• 6 tbsp butter, melted but slightly cooled
• ½ cup sour cream

If you want to make gluten free cornbread muffins, use gluten free flour. I love Bob’s Red Mill 1 to 1 Gluten Free Flour. Also, when buying cornmeal, be sure it doesn’t say it may contain wheat. It needs to be certified gluten free. While cornmeal is naturally gluten free, like with oats, the processing facility typically uses shared lines with wheat-containing ingredients.

Let them cool before removing from tin.

How to Make Cornbread Muffins

Prep Time: 15 minutes

Cook or Bake Time: 20 minutes

Rest Time: 10 minutes

Makes 15 muffins

Fill muffin liners or tins 3/4 of the way

I line my muffin pan with liners. It’s easy and what’s great is the muffins don’t stick to the paper. I highly recommend using muffin liners.

Mix by hand so some of the corn kernels stay intact

1. Preheat oven to 400 degrees F. Be sure the rack is in the center of the oven. Use cooking spray to coat a 12 cup muffin tin. You can also use the tried and true butter and flour method or good ole muffin papers if you prefer.
2. In a medium mixing bowl, combine the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt).
3. In a separate large mixing bowl, combine your wet ingredients (creamed corn, eggs, honey, butter, and sour cream. Stir to combine.
4. Slowly incorporate the dry ingredients into the wet ingredients. Stir gently just until the dry ingredients are wet, and everything is combined. Do not over mix.
5. Let the muffin batter rest for about 10 minutes.
6. Fill the prepared muffin cups about 3/4 of the way. 
7. Place in the oven and bake for 12 to 14 minutes. The corn muffins will be slightly brown on top and have a firm center.
8. Remove from the oven and allow to cool for a couple of minutes before serving.

Variations

My father-in-law loves cornbread and so I like making these muffins when he comes to visit. Once I didn’t have muffin liners and didn’t want to deal with greasing each tin in my muffin pan separately so I made it in a 8 x 8 pan. It turned out great; you just need to increase the baking time. I cut and served it like traditional corn bread.

Another time I substituted ricotta cheese for the sour cream (one for one) and they turned out delicious as always. It’s a flexible and forgiving recipe.

Add the dry ingredients to the wet ingredients.

Honey Cornbread Muffins

Since figuring out my son has a palm oil allergy and palm oil intolerance, I’ve learned to bake muffins, breads, cakes, and everything else from scratch. Once you get in the habit of not buying premade muffins, mixes and other processed foods, it’s easy to do. This cornmeal muffin recipe is moist. Even my most pickiest eater devours them. You’ll never need to buy a cornbread mix again.

My pickiest eater never notices the corn kernels in the muffins!

I also love that it uses most of the ingredients I always have at home. Cornmeal, flour, sugar, and the other baking ingredients are staples and last a long time. We always a jar of local honey. I’ll buy several cans of creamed corn every so often when they go on sale. Try to buy non-GMO corn if possible. Sour cream is the only thing I may have to remember to buy.

Serve them as a dessert or side from breakfast, lunch or dinner. They make a delicious snack plain or warm them in the microwave and serve with butter and/or honey. They go well with bean chili and cauliflower rice. 

You can also slather some homemade strawberry jelly, orange marmalade or cherry preserves on these muffins for an interesting twist for breakfast.

Like making muffins? Try these banana muffins. Then try making breads next. My gluten free buckwheat bread recipe is delicious.

Of course, if you enjoy making cornbread muffins, you can also make this cornbread recipe. Cut it into thick, generous slices to accompany soups, chili, and more.

If you make this corn muffin recipe, please let me know in the Comments below. I’d love to hear how you enjoyed them. I love when people bake from scratch.

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Cornbread Muffins with Honey and Creamed Corn

Honey cornbread muffins are quick and easy to make. They go well with chili, soup, and many other dishes. Enjoy them on their own for a light snack. Add some butter or drizzle with honey for a delectable treat.

Course Appetizer, Brunch, Side Dish

Cuisine American

Keyword corn muffins, cornbread muffin recipe, cornbread muffins, cornmeal muffins, honey cornbread muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Rest Time 10 minutes minutes

Servings 15 muffins

Ingredients

• 1 ⅓ cup flour
• 1 cup yellow cornmeal
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 can creamed corn 14 oz
• 2 large eggs room temperature
• 3 tbsp honey
• 6 tbsp butter melted and slightly cooled
• ½ cup sour cream

Instructions

• Preheat oven to 400 degrees F. Be sure rack is in the center of the oven. Line muffin tins with liners Or use cooking spray to coat a 12 cup muffin tin.
• Put butter in small bowl in microwave for about 25 seconds. Set out to cool.
• In a medium mixing bowl, combine all the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt).
• In a separate large mixing bowl, combine wet ingredients (creamed corn, eggs, honey, butter, and sour cream. Stir to combine.
• Slowly incorporate the dry ingredients into the wet ingredients. Stir gently just until the dry ingredients are wet, and everything is combined. Do not over mix.
• Let muffin batter rest for around 10 minutes.
• Ladle the batter into the prepared muffin cups. Fill ¾ of the way.
• Place in the oven and bake for 12- 14 minutes. The cornmeal muffins will be slightly brown on top and have a firm center.
• Remove tray from the oven and allow to cool for a couple of minutes before serving.

Notes

Optional: Make your own jalapeno-infused honey. It's a nice addition either on the side or cooked into the cornbread.

Simply warm some honey in a pan of hot water. Place some sliced hot peppers like jalapeños in a glass jar (heatproof). Pour the warm honey over them to cover. Let the peppers do their work while you make the cornbread. Add it to the wet ingredients before baking or use it as a topping once they are baked. Delicious!