craig's recipes

craig's Cornbread Muffins

This is my own recipe for Cornbread Muffins. It makes a sweet cornbread, which may not be traditional, but it goes well with barbeque and more importantly, my kids like it! This recipe makes about 18 muffins.

Recipe by: craig Servings: 18 Preparation Time: 0:45

Ingredients for cornbread

2 cups yellow corn meal

1 (18.25 oz) box yellow cake mix

3 eggs

2 cups (16 oz) Sour Cream

1 cup corn (fresh, or thawed frozen corn) divided

5 Tablespoons melted butter

Ingredients for Glaze

2 Tablespoons butter

1 Tablespoon honey

Preparing the Muffins

1. Preheat oven to 350ºF.
2. Whisk together the cornmeal and cake mix in a mixing bowl.
3. In a blender or food processor, pulse until blended, the eggs, sour cream, and half of the thawed corn.
4. Fold together the liquid ingredients and the dry ingredients. Add the rest of the corn, and the melted butter, mix well.
5. Grease your muffin cups, or spray them with cooking spray.
6. Bake in 350ºF oven for 25 minutes, until a cake tester (toothpick) comes out clean. It will take longer if you are using a cake pan instead of a muffin pan.
7. Allow muffins to cool in pan for 5 minutes then carefully remove them from the pan to finish cooling on a wire rack.

Prepare the Glaze

Heat the butter in a sauce pan until melted. Stir in honey, and bring to a simmer.

Lightly brush the glaze onto the muffins with a soft basting brush.