Honey Cornbread muffins don’t have to come from a box. It’s easy to throw together a quick homemade version that you can bake on your grill or in your oven. Double the recipe for a larger crowd, or make mini muffins for a small bite. Whatever you do, don’t forget to make Meat Church Honey Hog Honey Butter to top them. You can thank me later. That stuff is good on everything. Sunday morning pancakes will never be the same.
Honey Cornbread with Honey Hog Honey Butter
Ingredients
Honey Cornbread
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 ½ tsp baking powder
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup whole milk
- 1 each large egg
- 2 Tbsp butter melted
- 2 Tbsp honey
Honey Hog Honey Butter
- ½ cup unsalted butter softened (1 stick)
- ¼ cup honey
- 1 tsp Meat Church Honey Hog BBQ Seasoning
Instructions
Honey Cornbread
- Preheat oven or grill to 400 degrees F.
- In a medium 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 ingredients into the dry ingredients, and stir until just combined.
- Portion into 8 paper lined muffin tins, or a buttered 8” cast iron skillet.
- Bake for 11-15 minutes, until golden and the surface doesn't have any wet spots and springs back to the touch.
- Allow to cool slightly and enjoy topped with Meat Church Honey Hog-Honey Butter.
Honey Hog Honey Butter
- In a small bowl, mix all of the ingredients with a spatula until well combined. For larger batches, use a food processor or mixer.
Notes
This recipe is easily doubled for a crowd. Baking times will vary if using larger cast iron skillet or mini-muffin pans.
