Corn Bread Muffins

For our Fakesgiving celebration I wanted to make bread to go with our meal, so I found the perfect recipe for corn bread muffins from Real Simple and even prepped the muffin tins. Then there was a turkey mishap. To keep things moving (and to not be baking when our friends arrived), I decided it was best to scrap the muffin idea. That meant corn bread muffins for breakfast the day after!

So easy to make – the muffins were finished and the kitchen was spotless in less than 35 minutes. I made this recipe gluten free with all purpose flour and it was fantastic! Corn bread has such a warm feeling, it is perfect for the holidays, but would also be awesome with chilli or soup on a cold day.

Honey Corn Bread Muffins


4 tablespoons butter – melted
1 1/4 cups of all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1/3 cup of honey


Preheat the oven to 375° and grease the muffin tin.

Combine all the dry ingredients together in one bowl and the wet ingredients in a separate bowl.

Slowly add the dry ingredients in to the wet ingredients bowl, stirring as you go.

Once combined, spoon in to muffin tin (makes about 12 muffins). Bake for 30-35 minutes, until top is golden brown and toothpick comes out clean.

Enjoy with butter, honey, jam or just by themselves! Best served warm. Excellent for breakfast too!


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