Cheesy Cornbread Muffins With Hot Honey Butter Recipes

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CHEESY CORNBREAD MUFFINS



Cheesy Cornbread Muffins image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 muffins

Number Of Ingredients 13

Nonstick cooking spray, for the muffin tin
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 large eggs, whisked
1 1/2 cups grated sharp Cheddar
One 4-ounce cans green chiles
6 tablespoons salted butter, melted
8 tablespoons salted butter, softened
3 tablespoons honey

Steps:

  • For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
  • Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
  • Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
  • Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
  • For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.

CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER



Cheesy Cornbread Muffins With Hot Honey Butter image

Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don't overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.

Provided by Alexa Weibel

Categories     breads, quick breads, appetizer, side dish

Time 40m

Yield 12 muffins

Number Of Ingredients 19

1/2 cup/115 grams unsalted butter (1 stick), softened
3 tablespoons honey
1 1/2 teaspoons chipotle en adobo sauce
Unsalted butter, for greasing the pan
1 1/4 cups/195 grams medium cornmeal
1 cup/130 grams all-purpose flour
1/4 cup/50 grams granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons black pepper
1 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick)
2/3 cup/160 milliliters whole milk
1/2 cup/120 milliliters sour cream
2 large eggs
2 tablespoons minced chiles en adobo (optional)
1 cup/115 grams grated sharp white Cheddar (about 3 ounces)
3 tablespoons very thinly sliced scallions or chives
Sliced jalapeño, for garnish (optional)

Steps:

  • Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
  • Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
  • In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
  • Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
  • Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.

HONEY CORNBREAD MUFFINS



Honey Cornbread Muffins image

Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 12 muffins

Number Of Ingredients 9

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

Steps:

  • 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.

SAVORY CHEESE CORNBREAD MUFFINS



Savory Cheese Cornbread Muffins image

These cheddar cheese cornbread muffins are the perfect bread to serve with a hearty chili or stew or serve them with baked beans or greens.

Provided by Diana Rattray

Categories     Side Dish     Bread

Time 27m

Yield 12

Number Of Ingredients 10

3/4 cup all-purpose flour
2 1/2 teaspoons baking powder , preferably aluminum-free
3/4 teaspoon table salt
1 tablespoon granulated sugar
1/2 cup yellow cornmeal
1 cup sharp cheddar cheese, shredded
1 large egg
3/4 cup milk
2 tablespoons melted butter or shortening
Optional: 2 tablespoons melted butter for topping

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. Grease a muffin tin or spray with baking spray.
  • In a medium mixing bowl combine the flour, baking powder, table salt, sugar, and cornmeal. Blend well. Stir the shredded cheese into the flour mixture.
  • In a separate bowl, whisk the egg. Add the milk and the melted butter or shortening and whisk to blend.
  • When the oven has completely preheated, stir the egg and milk mixture into the flour mixture just until blended.
  • Immediately fill the prepared muffin cups about two-thirds full and bake in the preheated oven for 17 to 22 minutes, or until golden brown.
  • If desired, brush more melted butter over the tops of the hot muffins as soon as they come out of the oven.
  • Enjoy!

Nutrition Facts : Calories 120 kcal, Carbohydrate 12 g, Cholesterol 31 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 311 mg, Sugar 2 g, Fat 6 g, ServingSize 12 servings, UnsaturatedFat 0 g

HOMEMADE CORN MUFFINS WITH HONEY BUTTER



Homemade Corn Muffins with Honey Butter image

I turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! -Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Time 40m

Yield 16 muffins (1/3 cup honey butter).

Number Of Ingredients 12

1/4 cup butter, softened
1/4 cup reduced-fat cream cheese
1/2 cup sugar
2 large eggs
1-1/2 cups fat-free milk
1-1/2 cups all-purpose flour
1-1/2 cups yellow cornmeal
4 teaspoons baking powder
3/4 teaspoon salt
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.

Nutrition Facts : Calories 198 calories, Fat 7g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 285mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

EASY HONEY CORNBREAD MUFFINS



Easy Honey Cornbread Muffins image

Quick and easy! Most ingredients are already in the pantry!

Provided by Monica Inthathirath

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

1 cup milk
1 cup yellow cornmeal
1 cup all-purpose flour
⅓ cup vegetable oil
¼ cup white sugar
¼ cup brown sugar
3 tablespoons honey
1 large egg
3 ½ teaspoons baking powder
1 teaspoon salt
½ cup unsalted butter, softened
3 tablespoons ground cinnamon
2 tablespoons honey

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
  • Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
  • Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 35.7 g, Cholesterol 37.5 mg, Fat 14.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.1 g, Sodium 354 mg, Sugar 17 g

CORN MUFFINS WITH HONEY BUTTER



Corn Muffins with Honey Butter image

There's an interesting country story behind this recipe. I've worked at our local Farm Bureau office for 15 years. A friend on our women's committee developed it to give people new ideas for using farm commodities. I especially like preparing these muffins for my family on a winter night-along with a big pot of chili, they make for a very hearty meal! My husband and I have a farrow-to-finish hog operation here on the farm where he was born. We also grow several crops. One son farms with us, we have a grown daughter and our other son just graduated from high school.

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
2 cups yellow cornmeal
1 cup nonfat dry milk powder
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2-2/3 cups water
1/2 cup butter, melted
2 large eggs, lightly beaten
1 tablespoon lemon juice
HONEY BUTTER:
2 tablespoons honey
1/2 cup butter, softened

Steps:

  • In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. In a small bowl, combine the water, butter, eggs and lemon juice; stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, beat honey and softened butter until smooth. Serve with warm muffins.

Nutrition Facts : Calories 185 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 334mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

HONEY-THYME CORNBREAD MUFFINS



Honey-Thyme Cornbread Muffins image

From Patrick Evans-Hylton's blog - Bay Seasoned : http://www.patrickevanshylton.com/patrick_evanshylton/ According to Patrick, these muffins are a 'slightly sweet, extra moist cornbread muffins.'

Provided by alligirl

Categories     Quick Breads

Time 35m

Yield 8-12 muffins, 8-12 serving(s)

Number Of Ingredients 12

2 large eggs
1 cup sour cream
6 tablespoons butter, melted
1/4 cup milk
1/2 cup all-purpose flour
1 1/4 cups yellow cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon sugar
honey

Steps:

  • Preheat oven to 400°F
  • Prepare traditional muffin tins by coating lightly with a cooking spray, or set a silicone muffin tin aside.
  • In a medium bowl, whisk eggs; combine with the wet ingredients of sour cream, butter and milk. Stir to incorporate.
  • In a large bowl, combine the dry ingredients of flour, cornmeal, baking powder, baking soda, salt, thyme and sugar; stir to incorporate and make a well in the center of the mixture.
  • Pour wet ingredients into the well of the dry ingredients and gently fold to mix; stir until just blended.
  • Spoon batter into muffin tins about 2/3 of the way full. Bake for about 25 minutes, or until the tops are lightly browned.
  • Check the doneness by inserting a toothpick in the center of one of the muffins; it should come out clean.
  • Just before the muffins are done, add a small amount of honey in a saucepan and heat.
  • Lightly brush the tops of each muffin right out of the oven and still hot, with a little of the honey; the heated muffins will absorb some of the honey.

Nutrition Facts : Calories 258.8, Fat 16.6, SaturatedFat 9.4, Cholesterol 85.4, Sodium 458.8, Carbohydrate 23.7, Fiber 1.6, Sugar 2.8, Protein 4.9

CORNBREAD MUFFINS WITH CHEDDAR CHEESE



Cornbread Muffins with Cheddar Cheese image

This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!

Provided by Cinderella

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 cup milk
½ cup sour cream
¼ cup butter, melted
1 egg, lightly beaten
1 cup all-purpose flour
1 cup cornmeal
1 cup chopped whole kernel corn
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g

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From azestybite.com


WITH SALTY HONEY BUTTER CORN MUFFINS, THE WAITING IS THE HARDEST PART
2020-06-02 In a large bowl, whisk together the eggs, milk, sour cream, butter, honey, and salt until smooth. Add the cornmeal, flour, cornstarch and baking powder, and whisk until just combined. Cover and allow to rest at room temperature for 30 minutes, or in the fridge if you’d like to bake your muffins the next morning. Preheat the oven to 375 degrees.
From thetakeout.com


SWEET & SPICY HONEY CORNBREAD MUFFINS - STAHLBUSH ISLAND FARMS
Bake at 350(f) degrees for 15 to 18 minutes, until the tops are golden brown. Brush the tops with remaining spicy honey while still warm. Serve with butter. For the spicy honey: In a small saucepan over medium heat whisk together the honey & hot sauce until combined. Transfer to a bowl & set aside until ready to use.
From stahlbush.com


CHEESY CHILI ZUCCHINI CORNBREAD MUFFINS WITH CHILI HONEY BUTTER
2016-08-01 Grease a 12-cup muffin tin with butter. In a large bowl, whisk the flour, cornmeal, baking powder, sea salt, and chili powder. Make a well in the center and add the eggs, buttermilk, and melted butter and whisk to combine. Add the zucchini, cheddar cheese, and, if using, the jalapeño, and stir together.
From theendlessmeal.com


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