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Sweet Buttery Cornbread Recipe

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This sweet buttery cornbread is light and fluffy with a perfect crumb. It has a delightful hint of golden honey. This will easily become your favorite homemade cornbread recipe!

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SWEET BUTTERY CORNBREAD RECIPE

This cornbread recipe makes adorable mini muffins! But you can also bake cornbread in a square baker, in muffin cups, or in a loaf pan. For large family gatherings, double this cornbread recipe. Once your family tastes these sweet buttery muffins, they’ll be begging for more!

INGREDIENTS FOR CORNBREAD RECIPE

  • 1 & 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup Albers yellow corn meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 & 1/4 cup milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons honey
  • 1/3 cup vegetable oil
  • 6 tablespoons butter, finely chopped into teeny tiny pieces

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KITCHEN TOOLS FOR CORNBREAD RECIPE

These are helpful kitchen tools for making a wide variety of recipes, including these buttery cornbread muffins.


HOW TO MAKE CORNBREAD

This is how to make cornbread, step by step:

  • Preheat oven to 350 degrees.
  • Put all dry ingredients into a large mixing bowl.
  • Briefly mix to combine.
  • Add all remaining ingredients to the mixing bowl.
  • Mix until just blended. Do NOT overmix.
  • Using a small cookie scoop fill two mini muffin pans with cornbread batter 2/3 full.
  • Bake one pan of cornbread at a time in the middle of the oven for 7 minutes.
  • Remove each pan from the oven promptly before the cornbread edges become brown.
  • The cornbread’s sides should be the same soft buttery yellow color as the top of the muffins – not brown.
  • Allow the cornbread muffins to cool in the pan for 5 minutes.
  • Using a skinny spatula, gently remove the mini cornbread from the pan and transfer to a cooling rack.
  • Serve warm or at room temperature.

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How to Make Cornbread | Sweet Buttery Cornbread Recipe | It's Quick and Easy to Make

Sweet Buttery Cornbread Recipe


Description

This sweet buttery cornbread is a traditional bread basket favorite! Serve with soup or salad or a delicious bowl of chili. This cornbread recipe is also perfect for Thanksgiving!


Scale

Ingredients

  • 1 & 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup Albers yellow corn meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 & 1/4 cup milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons honey
  • 1/3 cup vegetable oil
  • 6 tablespoons butter, finely chopped into teeny tiny pieces

Instructions

  1. Preheat oven to 350 degrees.
  2. Put all dry ingredients into a large mixing bowl. Briefly mix to combine. Add all remaining ingredients to the mixing bowl. Mix until just blended. Do NOT overmix.
  3. Using a small cookie scoop fill two mini muffin pans with cornbread batter 2/3 full.
  4. Bake one pan of cornbread at a time in the middle of the oven for 7 minutes. Remove each pan from the oven promptly before the cornbread edges become brown. The cornbread’s sides should be the same soft buttery yellow color as the top of the muffins – not brown.
  5. Allow the cornbread muffins to cool in the pan for 5 minutes. Using a skinny spatula, gently remove the mini cornbread from the pan and transfer to a cooling rack. Serve warm or at room temperature with additional butter and honey.

Notes

RECIPE YIELD: This homemade cornbread recipe makes 56 mini muffins OR 18 regular-sized muffins OR one 8-inch-square loaf of cornbread.

  • Category: Bread
  • Method: Oven
  • Cuisine: American

Keywords: Cornbread, Sweet Buttery Cornbread, Cornbread Recipe, Sweet Cornbread, Thanksgiving Recipe, Bread Recipe

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Pair Up Cornbread with Scrumptious Chili!

How to Make Chili | Best Chili Recipe | Chili Beans | confettiandbliss.com

How to Make Chili | Best Chili Recipe

33 thoughts on “Sweet Buttery Cornbread Recipe”

  1. My my ..these are scrumptious !!!!!,the color of recipe is tempting ,I’m definitely making this for my Hubby and surely he is gonna luv every bit of this cornbread ..your recipes are easy to follow ..luvd it

    Reply
  2. I made this tonight with chili and everyone loved it. It was so good and had the perfect little hint of sweetness from the honey. I didn’t add extra on top. We will definitely be making this again!

    Reply
    • Hi Brooke. I love your name – it’s my daughter’s name too! :-) When using regular muffin pans bake the cornbread at 350 degrees in the center of your oven for 18-20 minutes or until a wooden pick inserted in the middle of a muffin comes out clean. At about the 15-minute mark start keeping an eye on the muffins just to make sure they remain buttery yellow in color and don’t get too brown on the tops and edges. Have a wonderful Thanksgiving!

      Reply
  3. I made these last night and the flavor was AMAZING!! My entire family devoured them quickly. I had one small problem: they stuck to the muffin pan! I sprayed each well of the pan with cooking spray and let them cool 5 minutes, but they still stuck. Do you have any suggestions for how to prevent this? Thanks a bunch!

    Reply
    • Hi Tina. I am so happy to hear that you and your family loved this cornbread recipe! I’m planning on making these little beauties again for Thanksgiving along with fluffy homemade biscuits. I bake my cornbread muffins in the non-stick pans shown in one of the photos in this post. But I also put some softened butter on a paper towel and lightly butter each muffin hole on the non-stick pans. It adds just a little bit of extra buttery taste to the final product and helps prevent sticking. To remove the muffins from the non-stick pans I use a skinny silicone spatula. With each large batch of muffins I might have maybe one or two that will stick a bit, but the others all release cleanly. I hope these tips will be of help the next time you bake up another yummy batch! Happy holidays to you and your family. :-)

      Reply

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