I have had some savory cornbreads with ingredients like pancetta or basil or chiles… DELICIOUS!!… but still not my favorite kind. Even if I’m topping my cornbread with chili I prefer the sweet cornbread… the mix of spicy and sweet is right up my alley!
You don’t want over-the-top sweetness because cornbread is often topped with a little honey… or maple syrup if you grew up in my household… but, in my opinion, you need a little sweetness in each moist bite with or without the toppings.
These MINI versions of cornbread are fun little bites for adults and kids alike! You can pop the whole thing in your mouth… it makes eating cornbread a little more fun than the traditional square or slice. Here is the recipe if you want to skip ahead!
To make the batter you start by adding 1 cup cornmeal, 1 cup all-purpose flour, 1/3 cup sugar, 1 TBSP baking powder, 1/4 tsp baking soda, and 1/4 tsp fine salt to a large bowl. Whisk it together well.
In a 2 cup (or larger) liquid measurer, add 1/2 cup whole milk and 1/2 cup half and half. (If you don’t have half-and-half you can just use all whole milk!) Add 2 large eggs, 4 TBSP melted butter, 2 TBSP vegetable oil, and 4 TBSP honey. Make a well in the center of the dry ingredients and pour ALL the wet ingredients right into that well.
Whisk the mixture together until the eggs are broken up and the mixture is just combined.
Make Ahead Simply make the batter, bake the muffins, let them cool COMPLETELY, and store them in an airtight container at room temperature until ready to serve. You can rewarm the muffins in a low oven or even in the microwave for a few seconds. If you really want that straight from the oven effect you’ll have to bake them off just before eating as they only take 5 minutes to bake! The most time-consuming part is filling the mini muffin tin up!
Mini Muffin Mania!
Pre-heat your oven to 400 degrees F.
Spray a mini muffin tin with cooking spray. Use a tablespoon to measure out each mini muffin so you get about the same amount of batter in each little cup. The recipe makes about 32 mini muffins give or take a few.
Bake the muffins for just 5 minutes and then take them out and let them cool for 2-3 minutes before gently loosening each of them and dumping them out (this method seems to work best for me). Cool them completely on a cooling rack and then store in an airtight container.
You can cook the muffins in batches if you only have one pan. They only take 5 minutes to bake and another 2-3 minutes to cool so it’s definitely doable!
YUMMY!… and SO fun to eat! These are delicious with a little butter and a drizzle of honey…
THE COST: The TOTAL cost of this recipe is just $2.82… for 32 mini muffins that’s only 9 cents per muffin! WOW-WEE!!!
I served mine with my Honey-Barbecue Pulled Pork and Honeyed Carrots one night! They go wonderful with chili, too… I think I’m going to go eat one right now (we still have a few in a zip-top bag… hooray!!)
Happy Economical Eating! ~Jenna