I make cornbread so often that I know the recipe by heart, give or take a few teaspoons.
I grew up in the South so instead of rolls or bread, most meals were accompanied by some form of cornbread. I’ve had corn cakes (like pancakes but savory), cornbread cooked in a cast iron skillet, cheesy cornbread, cornbread with fresh corn, hush puppies (fried cornbread balls) and of course corn muffins. My husband first introduced me to a very popular blue and white box mix for his version of cornbread, but I prefer a healthier, less sweet version.
Now that the kids help out in the kitchen, I’ve also gone from baking my cornbread in a cast iron skillet or square cake pan to using a muffin tin. Not only is it fun for the kids, but each muffin is one serving size and they stay moist longer. IF they last that long.
Many years ago, I swapped my white flour for whole wheat flour and have barely looked back. I’ve also cut back on a lot of the butter and oil that’s in most recipes and substituted Greek yogurt. Who says southern food can’t be healthy?
These muffins are delicious on their own (maybe with a teeny spread of butter) or as a side for my Cajun red beans and sausage barley stew. Cornbread is also a must for southern foods like collard greens because they sop up the delicious juices, or “pot liquor” (pronounced “pot licker”).
This honey cornbread muffins recipe is a great base recipe. You can change things up by adding fresh or canned corn (a southern classic), shredded cheese, diced jalapenos, and our favorite, thick cut bacon. Now I’m craving cornbread muffins for dinner!
Note: depending on the type of whole wheat flour you use, you might need to add a bit more milk or yogurt to your batter to ensure moist muffins. It should look like very thick pancake batter.
Honey Cornbread Muffins with Greek Yogurt
This healthier version of a Southern classic will not disappoint! This recipe makes 12 muffins.
Ingredients
- 1 cup white whole wheat flour (whole wheat flour works too)
- 1 cup yellow corn meal, course ground
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs, slightly beaten
- 1 cup whole milk
- 1 cup of Greek yogurt with honey (I used Stonyfield)
- If using plain yogurt, add 2 Tbsp of honey
- 3 Tbsp of canola oil or melted butter
Instructions
Preheat oven to 375F.
In a large bowl, mix all dry ingredients: flour, corn meal, baking powder, and salt.
In another bowl mix all wet ingredients.
Pour wet ingredients into dry. Mix until well combined and there are no more dry spots.
Spray muffin tin with cooking spray. Fill each tin 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from tin and serve warm.
I just made these using 100% whole wheat flour, organic whole milk yogurt (not Greek), and olive oil because that's what I had on hand…the results were pretty good. I would increase the amount of honey if you want a sweeter muffin–I could barely detect it. But there's no harm in drizzling some on with butter! Thanks for the recipe.
Kay, I'm glad you like them! Back in my hometown in Louisiana, the cornbread isn't sweet since it's used to dip into stew type dishes or sop up the juices from cooked greens. But I love a drizzle of honey or honey butter at the end!
I just tried this recipe and it is REALLY good! I had to make a variation of using water for the milk (not something I usually have on hand). I also did plain Greek yogurt with the addition of honey. I was looking for a recipe to go along with lunchtime salads, and this recipe is perfect. I will definitely make these again!
Too much baking powder I am afraid, since I tasted the aluminum effects. I will only use 2 tsp. next time. Otherwise they are good with 2 tbsp. of honey added. I love using greek yogurt in my muffins for moisture!! Thanks for great recipe.