Honey Cornbread Muffins The Neelys Recipes

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SPICY CORNBREAD MUFFINS



Spicy Cornbread Muffins image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 12 muffins

Number Of Ingredients 15

Nonstick spray
1/2 cup (1 stick) butter, divided
1/2 onion, finely chopped
1 small red Fresno chile pepper, seeded and finely chopped
1 medium poblano pepper, seeded and finely chopped
Salt
1/2 cup frozen corn, thawed
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
3 large eggs
1 cup shredded Cheddar

Steps:

  • Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
  • In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
  • Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
  • In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
  • In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
  • Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.

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

HONEY CORNBREAD MUFFINS-THE NEELY'S



Honey Cornbread Muffins-The Neely's image

Make and share this Honey Cornbread Muffins-The Neely's recipe from Food.com.

Provided by linguinelisa

Categories     Quick Breads

Time 20m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1 cup milk
2 eggs
1/4 cup butter, melted
1/4 cup honey
non-stick cooking spray

Steps:

  • Preheat oven to 400. Line a muffin pan with 12 paper muffin liners. Spray with non-stick cooking spray.
  • In small bowl combine flour, cornmeal, baking powder, sugar and salt.
  • In large bowl combine milk. eggs, butter and honey. Add dry ingredients to the wet ingredients. Mix just to combine. Spoon into the greased muffin cups and bake about 15 minutes or till brown.

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