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  • Writer's pictureNona Spillers

Heavenly Honey Cornbread Muffins

I’ve lived in Texas most of my life, so my love of cornbread is no surprise! When we started keeping bees and had honey to spare - I reengineered all of my favorite recipes to reduce the refined sugar. These muffins are my family’s favorite. We often build meals around them. Chili - veg or meaty - is an easy one. Ribs are a given. We have a good friend who fishes at the Texas Gulf coast - cornbread holds its own with baked red fish. And sometimes, we just eat them with an extra drizzle of honey! Makes about a dozen muffins.


1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder

1/2 cup granulated sugar 1 teaspoon salt 1 cup whole milk 2 large eggs 1/2 stick butter, melted 1/4 cup honey


Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Gluten free dairy free option: I used King Arthur GF flour and soy milk.

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