cornbread that is super cute and sweet

Cornbread is one of those things that I have 1000 recipes for (kinda like brownies) but I just can’t get enough of them.  Each one is just a little different, making each one super special in its own right.  

Over time I have tried so many recipes, some with buttermilk, some without, some with cheese, some without but our favorites is always the ones with honey…we love us some sweet cornbread.  We have also determined that we love cornbreads made like muffins…I mean it is just cute to have little cornbread muffins on the table, but this recipe would work great baked in a skillet or in a pan.

For this  latest cornbread adventure I paired one of our favorite buttermilk cornbread recipes with honey (did I mention I love honey)…and it turned out so, so good.  The muffins were light, but still crumbly, and with the perfect hint of sweet in each bite making these the perfect muffins.

MJ

16 muffins

Honey Cornbread Muffins

Slightly sweet cornbread muffins that have a perfect balance of sweet & spice making each bite a perfect bite

15 minPrep Time

13 minCook Time

30 minTotal Time

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Ingredients

2 cups cornmeal, divided

1 cup flour

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp chili powder

1 cup fat free half & half (or regular)

1/4 cup low fat buttermilk (or use more half & half or milk of your choice)

1 cup reduced fat sour cream

1/2 cup butter, melted

1/2 cup sugar

1/4 cup honey

2 eggs

Directions

Preheat oven to 425

Line muffin tins with 16 liners, or spray heavily with nonstick spray

In a large bowl whisk together 1 1/2 cups cornmeal, flour, baking powder, baking soda, salt, pepper, garlic powder and chili powder

In a separate large microwave safe bowl stir together half & half, buttermilk and remaining 1/2 cup cornmeal

Microwave for 3-4, minutes, stirring after every 30 seconds, until mixture is thick when stirred

To the half & half mixture whisk in sour cream, melted butter, sugar & honey

Whisk in eggs, until just combined

Slowly add in flour, whisking until just combined

Using a large cookie scoop divide batter into 16 muffins

Bake for 13-15 minutes or until tops are just set

Remove from oven & let cool for 3-5 minutes in pan before serving

ENJOY!!

Notes

Each muffin is 9 WW Smart Points

Nutritional Info

Calories 216 Calories from Fat 79 Total Fat 8.8g Saturated Fat 5.0g Cholesterol 42mg Sodium 469mg Potassium 143mg Total Carbohydrates 31.2g Dietary Fiber 1.4g Sugars 12.0g Protein 3.4g Vitamin A 7% - Vitamin C 1% - Calcium 5% - Iron 6% Nutrition Grade D

Nutrition

Calories

330 cal

Fat

2 g

Carbs

69 g

Protein

11 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

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If it was up to The Hubby he would have cornbread at every meal and this cornbread is one of his most favorites…he liked it so much I had to make a second batch because the first went so fast…and really you can serve them with anything which makes them perfect for any meal, anytime.

 Bring some sweet to the table with all the yummy of and cuteness of a cornbread muffin.

Make everyday sparkle- MJ