• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » Cornbread Recipes

Sweet Cornbread or Corn Muffins

Modified: Sep 5, 2024 · Published: Feb 2, 2011 by Anna · This post may contain affiliate links · 9 Comments

Jump to Recipe

Our usual cornbread recipe is cast-iron skillet cornbread, but every so often I like making sweet cornbread or cornbread muffins. For a while I used the Sweet Country Cornbread recipe from Betty Crocker. It was pretty good and I still like it, but it has a higher ratio of cornmeal which some might perceive as dry. It's very crumbly, whereas this new sweet cornbread recipe, which works best as corn muffins or mini loaves, has a fluffier texture and less corn flavor. It's a good one for people who think they don't like cornbread or maybe are just new to it.

Sweet Cornbread cut to show corn muffin texture

Sweet Cornbread Corn Muffins or Loaves

This recipe is a twist on Ina's version, but I halved it and incorporated some honey in place of some sugar. Ina's recipe makes 12 very large muffins, whereas a half batch like this should give you 8 to 12 smaller ones. Muffin pan sizes vary. My favorite way to make these is actually in mini loaf pans which I grease really well to add more butter flavor.

Speaking of which, I increased the butter in this recipe and got rid of the lower fat version completely. Since we are likely to eat sweet cornbread for breakfast rather than alongside lunch or dinner, I just felt like keeping the fat. It helps keep you full in the morning. For a lower fat and gluten and sugar free cornbread, I recommend this one.

  • No Flour No Sugar Cornbread Recipe
  • Small Batch Cast Iron Skillet Cornbread
  • Silver Palate Cornbread
  • Chipotle Bacon Cornbread
  • Dr. Michael's Yeasted Cornbread

Recipe

Pineapple Cornbread Muffin

Sweet Cornbread

Anna
Sweet cornbread with a touch of honey. Can be made as muffins or mini loaves.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 17 minutes mins
Cooling 10 minutes mins
Total Time 37 minutes mins
Course Side Dish
Cuisine American
Servings 12 muffins

Ingredients
 

  • 1 ½ cup all-purpose flour (200 grams)
  • ½ cup cornmeal (enriched fine cornmeal or medium) (140 grams)
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted (114 grams)
  • ⅔ cup milk, whole
  • 1 large egg
  • 6 tablespoons granulated sugar (75 grams)
  • 1 ½ tablespoons honey (30 grams)

Instructions
 

  • Preheat oven to 400 degrees F. Grease 12 muffin cups or 4 mini loaf pans (3x5 inches) generously with butter.
  • Stir together flour, cornmeal, baking powder, and salt.
  • In a mixing bowl, whisk together the melted butter, milk, egg, sugar and honey.
  • Add dry ingredients to wet ingredients and stir just until blended.
  • Divide batter between muffin cups or loaf pans.
  • Put muffins in the 400 degree oven, then turn the heat down to 350 degrees and bake for about 20 minutes or until muffins peak and are slightly cracked in the center.
Keyword Corn Muffins
Tried this recipe?Let us know how it was!

More Cornbread Recipes

  • Sweet corn muffin recipe that calls for extra fine white cornmeal
    Fine White Cornmeal Muffins
  • Betty Ewing's Flourless Mexican Cornbread Recipe
    Betty Ewing's Cornbread (Flourless)
  • 9-inch pan rye flour cornbread.
    Rye Flour Cornbread
  • creamed corn cornbread
    Creamed Corn Cornbread

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  1. Anna says

    February 04, 2011 at 12:17 pm

    Martha, I think most all buttermilk is low fat, but if you know of a type that's very low fat or fat free, then I'm sure it would work.

  2. martha says

    February 03, 2011 at 10:38 pm

    I love cornbread made in a cast iron pan. Have you ever tried it with lowfat buttermilk?

  3. Fallon says

    February 02, 2011 at 5:17 pm

    Love simple and sweet cornbread like this!

  4. Darlene says

    February 02, 2011 at 5:16 pm

    This recipe looks easy and delicious. I don't know why I've always used Marie Callender's Cornbread mix when homemade cornbread does not appear to be difficult to prepare. I'll definitely try making it from scratch next time.

  5. Katrina says

    February 02, 2011 at 4:34 pm

    My mom has a recipe for cornbread that is so good, it almost tastes like yellow cake. You'll never guess, my boring husband doesn't like cornbread. sigh

  6. Sue says

    February 02, 2011 at 4:19 pm

    I made the cast iron skillet cornbread two nights ago and thought it was great!
    I think I'd love this recipe for breakfast with a little maple syrup!

  7. Paige says

    February 02, 2011 at 3:09 pm

    thank you for remembering, and posting! i know what i'm making this weekend 🙂

  8. Mackenzie@The Caramel Cookie says

    February 02, 2011 at 2:24 pm

    Sweet cornbread is the best! I am about to post a recipe I made that used maple syrup as the sweetener.

  9. [email protected] says

    February 02, 2011 at 12:15 pm

    What a delicious way to make corn bread. love that it's healthy too!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.