This sweet & spicy cornbread puts a fun twist on a long-time favorite. It’s loaded with flavor from fresh jalapenos, corn, and LA LECHERA sweetened condensed milk. Yum!
Cornbread has always been one of my favorite dishes – it was even a childhood favorite. I just love the sweet flavors and the slightly crunchy texture. And it pairs perfectly with my favorite chilis and stews!
So, this week I decided to try my hand at making cornbread from scratch. And of course, I had to put my own spin on things.
I love spice! So I rounded up some fresh jalapenos and made my own sweet & spicy cornbread. And I have to say – it turned out pretty amazing.
- The Secret Ingredients for Sweet & Spicy Cornbread
- Let’s Make Sweet & Spicy Cornbread
- Did you make this?
- Sweet and Spicy Cornbread
- How To Make Jiffy Cornbread More Moist
- What Can I Do To Make Jiffy Cornbread More Moist?
- Cornbread pairs well with:
- Spicy Cornbread
- What is Jiffy?
- 1. Chicken and Dumplings
- 2. Creamed Corn Sweet Cornbread
- 3. Egg Corn Muffins
- 4. Blueberry Sour Cream Coffee Cake
- 5. Easy Tamale Pie
- 6. Chili Cornbread Bake
- 7. Mom’s Peach Cobbler
- 8. Slow Cooker Corn Pudding
- 9. Mini Corn Dog Muffins
- 10. Blueberry Cheesecake Cookies
- 11. Cheesy Garlic Cornbread Drop Biscuits
- 12. Jiffy Hush Puppies
- 13. Cornbread Dressing
- 14. Texas Chocolate Chip Cookies
- 15. Cajun Cornbread Crusted Chicken Tenders
- 16. Taco Cornbread Pizza
- 17. Southern Hoecakes
- Watch: The 10 Best Fried Chicken Joints in Texas
- Honey Cinnamon Cornbread Muffins
- Cornbread at the Family Table
- The Best Honey Cinnamon Cornbread Muffins Recipe
- What You’ll Need to Make Honey Cinnamon Cornbread Muffins
- How to Make Honey Cinnamon Cornbread Muffins
- See the Full Honey Cinnamon Cornbread Muffins Recipe Below!
- Can you freeze these Cornbread Muffins?
- Is there a Dairy-Free or Vegan version of this Cornbread Muffin recipe?
- Can these Honey Cinnamon Cornbread Muffins be made Gluten Free?
- More Cornbread Recipes
- Mix-and-Match Cornbread
- The Best Fall Cornbread Recipe
- Soup’s Up
- Homemade Vs. Cornbread Mix
- Spiced Cornbread
- The Secret Ingredient to Making Boxed Cornbread Mix Even Better
- 6 Unexpected Ways to Use Cornbread Mix for a Faster Meal
- 1. Cheesy Bacon Cornbread Waffle Bites
- 2. Cornbread Pancakes with Zucchini
- 3. Corn Bread Chicken Tenders
- 4. White Chicken Chili with Cornbread Dumplings
- 5. Sausage and Chard White Cornbread Pizza
- 6. Texas Chocolate Chip Cookies
The Secret Ingredients for Sweet & Spicy Cornbread
There are a few special ingredients that make this cornbread truly spectacular.
The first, of course, is the corn. Most commercial cornbread mixes simply use cornmeal. And it’s just not the same as using whole corn kernels. There’s something so satisfying about taking a bite and crunching down on corn kernels.
Next are the jalapenos. For this spicy cornbread recipe, fresh jalapenos are essential because they bring all the heat!
And finally, I used NESTLÉ® LA LECHERA® Sweetened Condensed Milk to add the sweetness. This might be the most important ingredient because it balances perfectly with the heat from the spicy peppers.
LA LECHERA has a great authentic flavor, which added so much richness to the cornbread.
You can find LA LACHERA at Publix, in the baking aisle. Visit www.getthesavings.com/lalechera to save $0.75 when you purchase two LA LECHERA products at Publix now through 12/16/18.
I used the canned condensed milk for this recipe, but it also comes in a convenient squeeze bottle – perfect for drizzling! Look for it in its new packaging in Publix stores now!
Let’s Make Sweet & Spicy Cornbread
Once you see how simple it is to make this homemade cornbread, you’ll never go back to the packaged mix again! It only takes 30 minutes and a handful of simple ingredients to pull this recipe together. It’s the perfect quick recipe for this busy holiday season.
Start off by chopping up the jalapenos. I used two jalapenos for this recipe, and my cornbread had a good amount of heat. If you prefer things a bit milder, you can reduce this to just one jalapeno.
Next, cook the jalapenos in a bit of olive oil on the stovetop until they’re nice and soft.
Mix together all your dry ingredients for the cornbread batter. This will be flour, cornmeal, baking powder, sugar, and salt.
Next, toss the jalapenos in with the dry ingredients. Coating the jalapeno pieces in the flour mixture will help them “float” in the batter, rather than just sinking to the bottom. Repeat the process with the corn kernels.
Add the wet ingredients to the batter next. This will be the LA LACHERA Sweetened Condensed Milk, water, egg, and olive oil. Mix everything together into a smooth batter.
Pour the mixture into a greased baking dish, and bake at 400 degrees Fahrenheit for 25 minutes. The cornbread is done when you can stick a sharp knife in the center and it comes out clean.
Let the cornbread cool, and serve it with a dollop of butter!
Did you make this?
Have you tried this Sweet & Spicy Cornbread for yourself yet? Have you created something else amazing with these delicious LA LACHERA products from Publix? I want to see!
Share your pictures on Instagram and tag me @deliciouseveryday, so I can see what you’ve created!
Sweet and Spicy Cornbread
This sweet & spicy cornbread puts a fun twist on a long-time favorite. It’s loaded with flavor from fresh jalapenos, corn, and sweetened condensed milk. Yum! 4.75 from 4 votes Pin Course: Side Dish Cuisine: American, Southwestern Keyword: homemade cornbread, how to make cornbread, jalapeno cornbread recipe, spicy cornbread recipe Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Calories: 384kcal Author: Delicious Everyday 8 servings
- 1/2 cup LA LACHERA Sweetened Condensed Milk (14 oz. can)
- 2, jalapenos seeded and chopped
- 1 cup corn kernels, fresh or frozen
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2/3 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 1, egg beaten
- ½ cup water
- ¼ cup olive oil
- Olive oil spray
- Preheat oven to 400 degrees (Fahrenheit).
- Spray a non-stick pan with olive oil spray, and heat over medium-high heat. Cook jalapeno peppers for 3-5 minutes, until softened. Set aside.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Add the jalapenos and corn kernels to the flour mixture, and toss to coat.
- Add the sweetened condensed milk, egg, water, and olive oil to the bowl. Mix until well combined.
- Pour the batter into a prepared baking pan. Bake for 20-25 minutes, until golden brown. Cornbread is done when a knife inserted into the bread comes out clean.
Reduce the amount of jalapenos for a more mild cornbread.
Calories: 384kcal | Carbohydrates: 59g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 119mg | Sodium: 362mg | Potassium: 496mg | Fiber: 2g | Sugar: 28g | Vitamin A: 305IU | Vitamin C: 5.7mg | Calcium: 182mg | Iron: 2.2mg Are you ready to make vegan cooking easy?Get the Ultimate Vegan Toolkit – packed with recipes, cheat sheets, and more. Free for a limited time. 140shares
A lot of people ask, what can I do to make Jiffy Cornbread more moist? It’s easy, you can add a few extra ingredients for the perfect moist cornbread. This is a super simple recipe that people love and want to make over and over again.
Jiffy Corn Muffin Mix is a wonderful treat. You can make it with or without sugar to get a different flavor.
Cornbread is a delicious side at any meal. If you’re from the South, it’s on the table at most meals. It’s that good. People have told me this is the best cornbread recipe.
But, I’ve made it plenty of times when it turns out dry and crumbly. There’s nothing worse than spending time baking cornbread only to have it turn out dry.
So, I thought I’d share how to make cornbread moist. Y’all will love these Jiffy Cornbread hacks.
Try Jiffy Cornbread Casserole with cheese, beef, and veggies – It’s fantastic.
How To Make Jiffy Cornbread More Moist
- Add the Jiffy cornbread mix to a bowl.
- Add the sour cream, eggs, milk, and oil.
- Mix together and bake for 25-30 minutes.
Recipe and printable instructions listed below.
What Can I Do To Make Jiffy Cornbread More Moist?
Jiffy Corn Muffin Mix is a super simple recipe, and adding a few more ingredients will only take a couple of minutes.
I also used sugar in this recipe to get a sweeter flavor, because I love sweet cornbread. Mmmm… But, you can leave the sugar out of the recipe and it’s still just as tasty.
Add two boxes of Jiffy Corn Muffin Mix to a large bowl.
I used two boxes of Jiffy Corn Muffin Mix to have thicker cornbread. You can use one box, but your cornbread will be thinner. Personally, I like my cornbread thick.
If you use one box, just cut the ingredients in half. I’ve made the cornbread with one box and half of the ingredients and it turned out just as moist.
Add the eggs to the mix.
One egg (two if doubling the recipe) is already part of the standard Jiffy recipe. The yolks will help add moisture to the mix.
Add the milk.
Milk makes everything creamier. I used 2% milk, but you can use skim and it will be just as moist.
Add the sour cream.
Sour cream is going to add a bit of creaminess to the recipe, but y’all are going to love Jiffy cornbread with sour cream. It doesn’t add too much flavor but gives the cornbread a richer taste.
Add the vegetable oil.
Vegetable oil is one of the added ingredients that is going to help add more moisture to the cornbread.
Give it all a good stir, until everything is mixed together.
Add the sugar.
Again, adding the sugar is an option. If you don’t add it, it won’t take away from the moisture. The sugar is only going to add some sweetness to the cornbread.
If you decide to add sugar, you can add one or two tablespoons. I put two in this recipe, and it’s not too sweet.
If you decide to add the sugar, just give it a good stir one more time, until the sugar is incorporated.
Bake for 25-30 minutes.
Place the cornbread in the oven for 25-30 minutes or until a cake tester comes out clean. If you don’t have a cake tester, you can use a thin knife.
Add a little butter to the top and you’ve got a delicious side dish that works at just about any meal.
The kids really loved this version of cornbread. My younger son asked for seconds and wanted it with the butter on top. Usually, when the kids ask for seconds, it’s a stamp of approval.
Cornbread pairs well with:
- Homemade Ground Beef Chili
- Hamburger and Veggie Soup
- Copycat Panera Bread Broccoli Cheddar Soup
- Wintry Black Bean and Ham Soup
Prep Time 5 minutes Cook Time 30 minutes Total Time 35 minutes
- 2 – 8.5 oz. boxes Jiffy Corn Muffin Mix
- 2 eggs
- 2/3 cup milk
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 Tbsp. sugar (optional)
Preheat oven to 400-degrees.
- Add the Jiffy Corn Muffin Mixes to a large bowl.
- Add the eggs, milk, sour cream, vegetable oil, and sugar.
- Mix all of the ingredients together.
- Pour into a greased 9″ x 9″ casserole dish.
- Bake for 25-30 minutes, or until cake tester comes out clean.
Amount Per Serving: Calories: 231 Total Fat: 14.2g Saturated Fat: 5.1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 32mg Sodium: 290mg Carbohydrates: 22.6g Fiber: 0.8g Sugar: 6.1g Protein: 3.1g Nutrition is approximate.
Looking for more delicious recipes? Check out these other blogs:
Other great Jiffy Cornbread recipes:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
- Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
- Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
- Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.
I am an avid fighter against the pre-packaged meal. Even if I’m looking for a quick weeknight recipe, there’s no way I’ll reach for a box of just-add-ground-beef helper. There are just too many additives, preservatives, and unpronounceable chemicals in these boxes. My one exception: a box of Jiffy is basically a pantry staple in my house, and I have no qualms using it anytime I want to make cornbread.
I can make some pretty amazing from-scratch cornbread, but why bother when the box of Jiffy always turns out perfect? It’s quick, it’s easy, and it fits nicely into my weeknight meal budget. So I got to thinking – what else can I make with that box?
What is Jiffy?
Back in the 1930s, then-owner Mabel White Holmes created a baking mix that made biscuits “so easy even a man could do it.” From there, the Jiffy baking mix grew with the expansion of 15 different baking mixes, from corn muffins and pizza crust to golden yellow cake and pie crust.
1. Chicken and Dumplings
When Rachel Ray, the queen 30-minute weeknight meals, says you should use a box of Jiffy when making chicken and dumplings, you say yes! A recipe like this is the perfect way to transform that cornbread mix into something new and exciting. This recipe might have just vaulted itself to the top of my comfort food list this winter.
Get the recipe here.
2. Creamed Corn Sweet Cornbread
Back To My Southern Roots
Nothing screams Southern roots like a batch of creamed corn cornbread. This is one of the easiest sides to whip up, especially if you reach for a box of Jiffy mix. Just add a can of creamed corn and some fresh kernels, along with a dollop of sour cream to keep the whole thing nice and moist. And just like that, you transformed a normal cornbread recipe into something fantastic!
Get the recipe here.
3. Egg Corn Muffins
Taste of Home
I love me a good corn muffin, and it’s easy enough to transform Jiffy muffin mix into a batch of your favorite snacks. So why not go the extra mile and bake an egg on top? These cornbread muffins make the perfect brunch. Feel free to sprinkle on some bacon or cheddar cheese if you want to make them extra savory.
Find the recipe here.
4. Blueberry Sour Cream Coffee Cake
The Creative Bite
There’s something magically transformational about the way that sour cream affects Jiffy mix. It adds some extra moisture but it also adds a beautiful tanginess, making the resulting dish so much more than just a box.
This delicious coffee cake makes a great on-the-go breakfast, but it’s so sweet you could also serve it as an after-dinner treat.
Get the recipe here.
5. Easy Tamale Pie
I love, love, love tamales! When you steam fresh masa inside a corn husk, it fluffs up and really accentuates the corn’s natural sweetness. The only problem? They take forever to make!
Enter this easy tamale pie, which uses a box of Jiffy Corn Muffin mix. It has all the great flavor you love from tamales but takes a fraction of the time. Yet another reason to love your cast iron skillet!
Get the recipe here.
6. Chili Cornbread Bake
From Valerie’s Kitchen
Speaking of quick and easy, there’s so much to love about this recipe that uses Jiffy mix to make chili casserole. I mean, I always serve cornbread on the side of my favorite chili, so why not bake them all up together?
And while this recipe uses beans, we all know that I’m going to be making a classic bowl of Texas red – double the meat and skip the beans! Top it off with some shredded cheddar cheese and I’m a happy camper.
Get the recipe here.
7. Mom’s Peach Cobbler
Who doesn’t love a bowl of delicious peach cobbler? I’ve been known to make a double batch just to make sure that I have enough for breakfast the next day (without the vanilla ice cream topping, of course, because I’m not an animal).
All you need is a box of Jiffy Golden Yellow Cake Mix and a bunch of fresh peaches. Just like that – dessert is served!
Get the recipe here.
8. Slow Cooker Corn Pudding
Show Me The Yummy
There’s nothing more satisfying than putting a delicious meal on the table and knowing that it was a breeze to cook up. Using the slow cooker makes it effortless to make this deliciously savory corn pudding.
I like to lean towards the savory side with my corn pudding, adding salty ingredients like cheddar cheese and cream cheese before topping it with chives. Keeping it vegetarian makes it easier to feed a crowd, but you could add ham, bacon, or chicken to this dish, too!
Get the recipe here.
9. Mini Corn Dog Muffins
This type of appetizer is perfect for your next Superbowl party. Just whip together the corn muffin batter and stuff a quarter of a hot dog inside. They’ll look like regular old cornbread muffins, but your guests will get a surprise as they bit into it!
Serve them up with your favorite sauces. I’m a mustard girl through-and-through when it comes to hot dogs, but you could also serve up ketchup and barbecue sauce.
Get the recipe here.
10. Blueberry Cheesecake Cookies
Dessert Now, Dinner Later
You had me at cheesecake cookies. It’s amazing how adding cream cheese and white chocolate chips to a box of Jiffy blueberry muffin mix can make such an incredible dessert. It doesn’t hurt that they’re ready in only 15 minutes, so you can wow your dinner guests with very little effort.
Get the recipe here.
11. Cheesy Garlic Cornbread Drop Biscuits
The Cookie Rookie
Drop biscuits are my favorite, and not only because they’re super easy to make. I admit it, I do love that I don’t have to form or shape the dough – just measure it out and drop it on the sheet pan. But they also get crispier all the way around because they have more surface area than traditional biscuits.
It’s also nice and easy when you can use cornbread mix to make biscuits. So put away the measuring spoons and get ready for some super savory biscuits!
Get the recipe here.
12. Jiffy Hush Puppies
Any true Southerner can’t omit a side of hush puppies to go along with your favorite meal. They add the perfect counterpoint to a rich chili or a savory piece of meat. All you need to transform a box of Jiffy corn muffin mix into a crunchy delicious side is to deep fry them into golden brown balls of deliciousness. Easy peasy!
Get the recipe here.
13. Cornbread Dressing
A Worthey Read
Dressing (or stuffing) is a crucial side for Thanksgiving dinner, but no one said it has to be reserved for the holidays. I could whip up this as a side dish for any kind of meal and definitely make enough so I have leftovers for the next day.
Add your favorite toppings (like ham, onions, or peppers if you’re in my house) to a few boxes of Jiffy cornbread mix and you’ll be ready to go!
Get the recipe here.
14. Texas Chocolate Chip Cookies
Life’s Too Short To Skip Dessert
What’s the secret ingredient to these chocolate chip cookies? Jiffy cornbread mix! Your friends and family won’t be able to get enough of these no-fail chocolate chip cookies.
While no one knows why they’re called Texas cookies, the corn muffin mix adds a little bit of extra grit to the texture of these cookies. Maybe that grit is what makes them Texas true.
Get the recipe here.
15. Cajun Cornbread Crusted Chicken Tenders
If you can add some grit to your cookies, why not add some to your chicken tenders? It’s pretty common in parts of the South to fry up chicken or fish in cornmeal, adding a serious texture to your crunchy eating experience.
This recipe uses Jiffy cornbread mix to get the same results. Add in some spicy cajun seasoning and this recipe might be your new favorite way to make chicken tenders!
Get the recipe here.
16. Taco Cornbread Pizza
What Megan’s Making
Pizza? Check. Taco Seasoning? Check. Deliciousness? Triple-check! Prepare the cornbread mix as shown on the box then spread it on a parchment-lined pan. Bake then top with taco meat and toppings.
Get the recipe here.
17. Southern Hoecakes
Hoecakes, not to be confused with normal pancakes, are so simple to make! Prepare the batter as you would for corn muffins, however instead of scooping into a muffin tin, place them in a hot skillet and turn when golden brown.
Get the recipe here.
Watch: The 10 Best Fried Chicken Joints in Texas
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Honey Cinnamon Cornbread Muffins
Jump to Recipe 5 stars 30 mins Bread
Warm, aromatic Honey Cinnamon Cornbread Muffins – Moist and tender, these rustic corn muffins make a great addition to any dinner table. You’ll love making our easy cornbread muffins recipe for your family!
Cornbread has always been a big part of my family.
I remember sitting around the table as a child, cutting a hot slab of cornbread open with a butter knife, then slathering it with ample butter and honey. Then I would squeeze it a little to make sure the melted butter and honey seeped into all the spongy pores in the bread. Sigh…
When we had cornbread on the table, my mom would often tell us the story of eating warm cornbread drenched in milk for breakfast when she was a child.
There were six kids in her family, so food really had to stretch. My grandmother would make large pans of cornbread with dinner, knowing the kids would enjoy it again in the morning as a hot mushy cereal, of sorts.
Cornbread at the Family Table
I’ve been making cornbread for my family for over 20 years. Our kids know when they see a pot of chili on the stove, or a crock filled with ham and beans, there’s a pretty good chance I’ve got cornbread muffins in the oven as well.
We make all different varieties. Large fluffy sheets of northern cornbread, southern skillet cornbread with bacon grease, and, most often, cornbread muffins.
I like cornbread muffins best because everyone gets a piece with crispy edges and a moist center. That means no more fighting over the preferred piece of cornbread at the dinner table. Everybody wins!
Hands-down my favorite cornbread muffin recipe is Honey Cinnamon Cornbread Muffins, with that perfectly sweet taste from childhood, baked right into each delicious bite.
The Best Honey Cinnamon Cornbread Muffins Recipe
I personally love to bake these muffins in the springtime, as the delicate sweetness goes well with all grilled dishes and warm-weather salads. However, because of the touch of cinnamon, my cornbread muffins pair perfectly with nearly any fall or winter meal, too!
Just imagine welcoming a hint of honey and warm spice to your holiday table!
No doubt your guests will enjoy dinner even more so, with one of these moist and tender muffins on their plate.
What You’ll Need to Make Honey Cinnamon Cornbread Muffins
- Plain yellow cornmeal – NOT cornmeal mix!
- All purpose flour
- Baking powder
- Sea salt
- Ground cinnamon
- Buttermilk – either low fat or full fat will work well
- Unsalted butter – melted
How to Make Honey Cinnamon Cornbread Muffins
Honey Cinnamon Cornbread Muffins are extremely easy to make. You simply whisk your dry ingredients together in one large bowl, then mix in the wet ingredients.
Here are the steps:
1. Preheat your oven to 350 degrees F and prepare a muffin tin by greasing or with nonstick spray.
2. In a large bowl whisk together the cornmeal, flour, baking powder, salt and cinnamon.
3. Next, whisk in the eggs, honey, buttermilk, and lastly, the melted butter. Continue to briefly whisk until the batter is smooth.
4. Use a scoop to ladle the batter into the muffin pan, so that each is about 2/3 full.
See the Full Honey Cinnamon Cornbread Muffins Recipe Below!
5. Bake the cornbread muffins for 20 minutes, until the tops are golden and an inserted toothpick comes out clean.
6. Allow the muffins to cool in the pan for a few minutes, then flip them out and continue cooling or serve hot.
Once baked, these cornbread muffins are light and crispy on the outside, with soft moist centers. The sweet aroma of rustic corn, honey, and cinnamon is something to experience.
Honestly, I always hope there will be leftover Honey Cinnamon Cornbread Muffins, so I can eat breakfast like mom did as a child. However, these little beauties tend to disappear in a hurry.
Can you freeze these Cornbread Muffins?
I love to make an extra batch and freeze them, so when the moment strikes, I can warm up one Honey Cinnamon Cornbread Muffin at a time.
Is there a Dairy-Free or Vegan version of this Cornbread Muffin recipe?
You can make these dairy-free by substituting your favorite non-dairy butter or coconut oil for the melted butter.
To make dairy-free “buttermilk:” Use one cup of either soy or almond milk, and stir in 2 tablespoons of lemon juice or apple cider vinegar. Let the mixture stand for 5-10 minutes before adding to your batter.
To replace the eggs, you can do a mixture of finely-ground flax seeds and water before adding to the cornbread batter. Simply combine 2 tablespoons of flax seed with 6 tablespoons of water, whisking until the mixture becomes slightly gelatinous.
Because this recipe calls for honey, which is not vegan-friendly, you can use another natural sweetener like maple or agave syrup as a substitute.
Can these Honey Cinnamon Cornbread Muffins be made Gluten Free?
Yes! Cornmeal is naturally gluten free, so you just need to swap out the all purpose flour for ground almond flour. The more finely ground, the better.
Looking for more Delicious Muffins and Biscuits Recipes?
- Irish Soda Bread Muffins
- Best Sweet Potato Biscuits
- Apple Spice Cornbread Muffins
- The Best Cloud Bread Recipe
- Zucchini Parmesan Bread
- Easy Navajo Fry Bread
- Fluffy Southern Cat Head Biscuits
5 from 10 votes Leave a Review ” Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Warm, aromatic Honey Cinnamon Cornbread Muffins – Moist and tender, these rustic corn muffins make a great addition to any dinner table. You’ll love making my easy cornbread muffins recipe for your family! Servings: 16 muffins
- 1 1/4 cup plain yellow cornmeal not cornmeal mix
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup honey
- 1 cup buttermilk low fat or full fat
- 1/2 cup unsalted butter melted
- Preheat the oven to 350 degree F. Grease your muffin pans, or spray with nonstick cooking spray.
- Whisk the cornmeal, flour, baking powder, salt and cinnamon together in a large bowl. Then whisk in the eggs, honey, and buttermilk. Mix the melted butter in last and whisk until the mixture is smooth.
- Use a 1/3 -cup scoop to ladle the batter into the muffin pans, filling only 2/3 full. Bake the cornbread muffins for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Allow the cornbread muffins to cool for 2-3 minutes, then flip them out of the muffin pans before continuing to cool or serving warm. Serving: 1muffin, Calories: 177kcal, Carbohydrates: 25g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 37mg, Sodium: 171mg, Potassium: 157mg, Fiber: 1g, Sugar: 10g, Vitamin A: 230IU, Vitamin C: 0.1mg, Calcium: 58mg, Iron: 0.9mg Course: Biscuits, Muffins Cuisine: American, Southern Author: Sommer Collier
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
More Cornbread Recipes
Maple Bacon Corn Muffins
Southern Skillet Cornbread – Simply Recipes
Jalapeno Cornbread – Spicy Southern Kitchen
1. Prep Your Mix-Ins
Choose up to 3 of the following ingredients (1/2 cup each).
- Scallions, chopped
- Carrots, grated, then sprinkled with salt, set aside for 15 minutes and squeezed dry
- Tomato, chopped
- Zucchini, grated, sprinkled with salt, set aside for 15 minutes and squeezed dry
- Roasted or pickled peppers, drained and chopped
- Broccoli florets, chopped and blanched
- Onion, chopped and sautéed
- Corn kernels, cooked or raw
- Kale, chopped and sautéed
- Bell pepper, chopped
- Dried fruit, chopped if large
- Canned hominy, drained
- Bacon or pancetta, cooked and crumbled
- Sausage, cooked and crumbled
- Unsalted nuts, chopped
2. Choose a Cheese
Grate or crumble 1/2 cup cheese (optional).
- Pepper jack
3. Make the Batter
Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk 1 1/2 cups yellow cornmeal, 1/4 cup flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk 1 egg, 1 cup milk, 1 cup sour cream or plain Greek yogurt, and 2 tablespoons melted butter; whisk into the dry ingredients until combined. Fold in the prepared mix-ins and cheese.
4. Add Seasonings
Stir in 1 of the following (optional).
- 1/4 cup chopped fresh basil, parsley, chives, cilantro or a combination
- 1 teaspoon chopped fresh thyme, sage or rosemary
- 1 minced chipotle chile in adobo sauce
- 1 minced jalapeño pepper
5. Bake the Bread
Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.
Design your own cornbread, or try one of our ideas:
Photograph by Charles Masters
It’s not fall without soup and cornbread. This Spiced Cornbread is the perfect twist on a classic, I was shocked by hoe much I loved it!
Fall is full of so many great foods! Don’t get me wrong, I love the fresh fruit and smoothies that summer brings. But there’s something so cozy about soups and cider. Halloween is coming up fast which means the start of the holiday season! And to help with all the holiday stress, I have a delicious side dish for all those fall soups!
The Best Fall Cornbread Recipe
I find it hard to mess with recipes I already love, but I took a chance! The cinnamon, ginger and cloves in this recipe is incredible! They add a subtle, but aromatic flavor. The slightly sweet flavor is perfect to serve with a savory soup or chili to balance a heavier dish. Kids love having bread on the side of a soup, and this moist, sweet cornbread is a great one to serve to your family. You can definitely add more or less of the spices to adjust it to your family’s taste.
My favorite way to eat cornbread is with soup! I like to cut it up into squares, sort of like cornbread croutons! I put it on my BBQ Chicken Soup from my own blog and it was beyond delicious! So perfectly fall with the cinnamon from the cornbread and the warmth of the soup.
Homemade Vs. Cornbread Mix
There is no shame in store bought cornbread mix, that’s what I grew up on and there are plenty of great options for that! But it’s shockingly easy to make! Give it a try and I doubt you’ll ever go back to the box. This Spiced Cornbread is just too good! And when you make it yourself you can decide how sweet you want it to be and what kind of flour you want going into it. So take charge of your cornbread!
Go ahead… take a bite.
As an added bonus, this Spiced Cornbread cuts like a dream! You could probably even take a metal cookie cutter to it and stamp out a star or something simple! It’s those little things that can help to make your kids try something new. So don’t give up, keep trying!
It’s not fall without soup and cornbread. This Spiced Cornbread is the perfect twist on a classic, I was shocked by how much I loved it! Pin Course: Side Dish Cuisine: American Keyword: Spiced Cornbread Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 12 1 piece Calories: 226kcal
- 1 1/4 cup cornmeal, yellow
- 1 cup flour, whole wheat
- 1 tablespoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large egg
- 1/2 cup honey
- 1/2 cup coconut oil
- Preheat oven to 350 degrees and grease an 8X8 inch pan.
- Whisk together corn meal, flour, baking powder, cinnamon, ginger, cloves and salt.
- Melt your coconut oil in the microwave.
- In the dry ingredient bowl, add (without stirring yet) buttermilk, eggs, honey and melted coconut oil. Stir just until barely combined.
- Pour into pan and bake for 25-30 minutes or until an inserted toothpick comes out clean!
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids! Calories: 226kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 254mg | Fiber: 2g | Sugar: 13g
The Secret Ingredient to Making Boxed Cornbread Mix Even Better
Many Southern cooks enjoy making everything from scratch, from simple salad dressings to elaborate cakes to pans of hot cornbread. Sometimes, though, either due to lack of planning on your part or a last-minute request, it is best to use a convenience food product rather than making something from scratch. There is no shame in making cakes or brownies from a box mix. I love to bake from scratch but I have often used a packaged corn bread mix, adding add a little extra something to the ingredients to make the finished product taste more homemade. I would say my favorite thing to add is sugar, but that is a hot topic for another conversation! Beyond that, my favorite thing to add to a package of cornbread mix is sour cream.
Most cornbread mixes contain relatively little fat, compared to cakes or cupcakes. A hot pan of cornbread doesn’t need much to be tasty, but even a small increase in the amount of fat can make cornbread moister and richer. Prepare the cornbread mix according to package instructions, and add two tablespoons of sour cream, stirring well to incorporate it into the batter. If your cornbread mix uses oil as a fat, substitute an equal amount of melted butter or bacon grease for the oil. Either of these two ingredients will add their extra flavor and richness to your cornbread.
Beyond adding or changing the fat, there are other ways to make your cornbread mix taste homemade. If you are making a package mix you probably don’t have time to cut fresh kernels off an ear of corn, but you can open a can of corn or pull a bag out of the freezer (no need to thaw the kernels) and stir in as much as you like. Start with half a cup. If you want your cornbread cornier, stir in more. Need more ideas? Stir in diced jalapeno peppers, grated cheese, chopped country ham, or crumbled bacon. Bacon makes everything better, right?
Ok, we really can’t have a discussion about making cornbread mix better without talking about sweetening the mix. Sorry, but I like sugar in my cornbread. I was born of Southern parents and reared with the best of Southern customs and values, but I still like sugar in my cornbread. Just a tablespoon or two helps to make the cornbread bottom crunchy, while creating a caramelized, crunchy top. I love this effect when I make mini cornbread muffins.
After you make your recipe tweaks, follow the package instructions for baking, and check for doneness with a wooden skewer. Some stir-ins may add a couple of minutes to the bake time, so checking for doneness is important.
6 Unexpected Ways to Use Cornbread Mix for a Faster Meal
Stocking up on staples for breakfast, lunch, dinner, and dessert means your shopping cart can start to look like the Leaning Tower of Pisa by the time you get to the register. There’s a better way, and it’s hiding in the baking aisle. Instead of purchasing every component separately, grab a box of cornbread mix. It’ll cut down on the number of items you have to purchase and help speed up the cooking process. With these 6 recipes, you’ll learn how to transform that packaged mix into a speedy supper, a fun breakfast, or even a unique dessert. You might want to grab a couple of boxes.
1. Cheesy Bacon Cornbread Waffle Bites
Bacon cooking | iStock.com
Give cornbread some serious texture by turning it into a waffle. This savory recipe from Farm and Flavor gives the quick bread tons of salty goodness with bacon and cheese while the waffle iron ensures a delightfully crisp exterior. Just stir milk and eggs into the cornbread mix, then fold the tasty add-ins into the batter. Once cooked, they’re ready to be devoured. These morning treats are delicious with the creamy mustard maple sauce for dunking, but we also like a simple drizzle of honey.
- 2 eggs
- 1⅓ cups milk, plus more, as needed
- 2 (8.5-ounce) boxes cornbread mix
- 8 slices cooked bacon, crumbled
- ½ cup finely sliced chives
- 1 cup grated sharp cheddar cheese
- ¼ teaspoon cayenne pepper
- Canola oil
- 1 cup sour cream
- ¼ cup maple syrup
- 4 teaspoons Dijon mustard
- Hot sauce, to taste
- Salt, to taste
Directions: Prepare waffle iron according to manufacturer’s instructions. In a medium bowl, whisk eggs and milk. Stir in cornbread mix and stir until mostly smooth. A few lumps are fine. Fold in the bacon, chives, cheese, and cayenne. Add additional milk to thin, if needed.
Brush waffle iron with oil. Ladle batter into iron a dollop at a time for bites, or fill completely for full waffles; cook according to manufacturer’s instructions.
Stir together dip ingredients until combined. Season with salt, to taste. Serve with waffle bites.
2. Cornbread Pancakes with Zucchini
Zucchini pancakes | iStock.com
Filled with cheese, veggies, and herbs, these pancakes from Mother Rimmy’s make a great pastry option for savory breakfast lovers. Using boxed cornbread mix saves time measuring and means you’ll have fewer dishes by the time you’re through, so get started! Just mix all the ingredients together and cook in a greased skillet. The recipe recommends serving with butter or sour cream, but they’re also pretty tasty eaten right out of hand.
- 1½ cups corn bread mix
- 2 large egg whites
- 1¼ cups milk
- ¼ cup sliced chives
- 1 tablespoon sage, finely chopped
- 2 cups shredded zucchini
- ½ cup shredded mozzarella cheese
- Cooking spray or canola oil
Directions: Heat a large nonstick skillet over medium heat and spray with cooking spray or drizzle with oil.
Combine batter ingredients and mix until just combined.
Lade about ⅔ cup batter into the pan. Allow to cook until bottom is nicely browned and then flip. Brown on the other side to cook through. Serve with butter or sour cream.
3. Corn Bread Chicken Tenders
Chicken tenders | iStock.com
While chicken tenders might sound like kid food, most adults secretly miss these crispy goodies from their youth. Relive the nostalgia, but add a bit of a twist with these corn bread chicken tenders from Taste of Home. Just dunk the tenders in some prepared dressing, dredge in the cornbread mix, then cook in a bit of oil. With only 4 ingredients and such a simple method, these could be on the menu tonight.
- ¼ cup cornbread mix
- 3 tablespoons prepared ranch salad dressing
- 6 chicken tenderloins
- 2 teaspoons canola oil
Directions: Place corn bread mix and salad dressing in separate shallow bowls. Dip each tenderloin in dressing, then roll in corn bread mix to coat. In a large skillet, heat oil over medium heat. Cook chicken for 3 to 4 minutes on each side, or until meat is cooked through. Serve.
4. White Chicken Chili with Cornbread Dumplings
Chili | iStock.com
Chili and cornbread are a match made in heaven, but the combo could use a little shake up now and again. The Country Cook’s white chicken chili with cornbread dumplings saves some time, and a few pans, by morphing the bread into dumplings that cook right in the stew. And they’ll be loads more flavorful than regular cornbread since they can soak up all the flavor of the chili as they cook.
Simmer a mixture of broth, chicken, onions, and garlic. Remove the chicken and shred it, then add it back to the pot along with the beans, condensed soup, chiles, corn, and the seasoning. Mix up the cornbread batter with a touch of cheese and green onion, then dollop the mixture into the bubbling broth. In 10 to 12 minutes, this hearty meal is ready to eat. Keep in mind the batter makes twice as many dumplings as you’ll need. You can halve the recipe, or save the leftover dough for another time.
- 1 (32-ounce) container chicken broth
- 1 cup water
- ½ cup diced onion
- 2 garlic cloves, minced
- 1 pound chicken tenders
- 1 (1-ounce) taco seasoning packet
- 1 (15-ounce) can white beans, drained
- 1 (15-ounce) can corn, undrained
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (4-ounce) can chopped green chiles
- 1 (7-ounce) box cornbread mix
- ¼ cup thinly sliced green onions
- 1 egg
- ¼ cup sour cream, plus more
- ¼ cup shredded Mexican cheese, plus more
Directions: In a large pot over medium-high heat, combine stock, water, garlic, onions, and chicken. Cover and cook until chicken is cooked, about 15 to 20 minutes. Remove chicken and let cool. Shred chicken.
Add taco seasoning, beans, corn, condensed soup, and green chiles to broth. Stir, then mix in chicken. Cover and cook over medium heat.
Meanwhile, combine cornbread mix with green onions, egg, ¼ cup sour cream, and ¼ cup cheese. Mix until a stiff dough forms. Drop dumplings by teaspoonful into the pot. You will only use about half of the dumpling mixture. Save the rest for another use.
Cover and allow dumplings to cook for about 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. Spoon into bowls and serve topped with additional cheese and sour cream.
5. Sausage and Chard White Cornbread Pizza
Cornbread in a skillet | iStock.com
This cornbread-crusted pizza from The Food Network’s Jeff Mauro proves that an ultra-thin crust isn’t the only tasty pie option out there. Just combine the cornbread mix with some milk, butter, and an egg, then bake in the oven. Spread on a 4-cheese mix, pile on some sausage and chard, then finish it under the broiler. A final sprinkle of pickled peppers adds a little bit of heat and zing. Who needs delivery when a fresh pizza is this easy to make?
- 1 (8.5-ounce) box cornbread mix
- ⅓ cup milk
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 tablespoon vegetable oil
- 1 cup whole-milk ricotta cheese
- ¼ cup grated Asiago cheese
- 2 tablespoons grated Pecorino Romano cheese
- 2 tablespoons grated Parmesan cheese
- 1 pound Italian sausage, removed from casing
- 2 cups chopped Swiss chard leaves
- Salt and freshly ground pepper
- Pickled sweet red cherry peppers
Directions: Preheat oven to 400 degrees Fahrenheit. Mix cornbread mix, butter, milk, and egg in a bowl until combined. Coat a large, cast-iron skillet with oil. Add the cornbread mixture to skillet and press until it covers the entire surface of skillet. Bake until golden around the edges, 15 to 20 minutes. Let cool.
Mix together ricotta, Asiago, Pecorino Romano, and Parmesan in a small bowl, set aside.
In a separate skillet, brown the sausage over medium-high heat, crumbling with a spoon, until golden brown and cooked. Drain on a paper towel, but reserve fat. Lower heat to medium and add greens. Season with salt and pepper and cook until wilted, about 5 minutes. Let cool.
Preheat broiler. Smear cheese mixture on top of cooled crust. Top with sausage and chard. Broil until bubbling and melted, 3 to 5 minutes. Top with sliced peppers. Serve.
6. Texas Chocolate Chip Cookies
Chocolate chip cookies | iStock.com
For a completely unexpected and totally delicious dessert, bake up a batch of these Texas chocolate chip cookies from Life’s Too Short to Skip Dessert for your next get-together. The unusual recipe transforms a box of cornbread mix with plenty of chocolate chips and a sprinkle of salt. The sweetness of the cornmeal goes wonderfully in a cookie and offers up a nice crunch. And these are so easy, even baking beginners will look like professionals.
- 4 tablespoons unsalted butter, room temperature
- 3 tablespoons sugar
- 1 egg
- ½ teaspoon vanilla
- 1 (8.5-ounce) box cornbread mix
- 1 cup chocolate chips
- Sea salt
Directions: Mix softened butter with sugar. Mix in egg and vanilla. Add box of cornbread mix and stir to incorporate. Add chocolate chips. Refrigerate dough for at least 30 minutes.
Preheat oven to 350 degrees Fahrenheit. Bake for 10 minutes, or until cookies are lightly browned around edges and set on top. Sprinkle with salt immediately after removing from oven. Cool and serve.