Cornbread Muffins – homemade, baked from scratch tasty and moist corn muffins with an addition of basil and honey for extra flavor. Best served for breakfast and as sides.
Give me these corn muffins anytime and I would happily get through, eating it , without any complains. Although I can eat them on their own, It is great when eaten with bbq; chicken, beans and no less appetizing when serve with a bowl of salad. I even like to eat the leftovers for breakfast, since there’s just enough sweetness to it.
I only started eating corn muffins, when I moved to the United States; they were love at first bite! Most meals seemed foreign to me, but this corn bread fell right into to place. I never turn down one unless they are too dry. I have tried so many varieties of corn bread especially at barbecue joints, restaurants and love them all some more than others.
From the comfort of my kitchen, I would testify that homemade cornbread muffins from scratch are high up there in taste and texture. I wouldn’t say, this is a traditional southern cornbread recipe, with the addition of basil.. but it sure tastes great! It is sweet, but not overly sweet. The corn and sour cream retains moisture and the honey, a natural sweetener, adds a pleasant richness to this recipe.
The first time I tried it with basil was purely coincidental. I had excess basil in the refrigerator and did not want it to go to waste. Now, it is a worthy inclusion – for the most part.
This cornbread remains fresh for an extra day or two.
Cornbread Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup corn meal
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup honey
- 1/2 cup milk
- 2 eggs
- 1 cup corn frozen or can
- 2 teaspoons fresh basil chopped
- 1/3 cup sour cream
- 1/4 cup oil
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a muffin tin and set aside. Or you could use muffin liners; make sure you spray them with a cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- Whisk in honey, sour cream, milk, and lightly beaten eggs until well combined
- Then, add corn, basil and oil. It is ok, if mixture is a little bit runny.
- Pour batter into prepared muffin pan. Bake 15-18 minutes or until light golden brown and toothpick inserted in center comes out clean.
Nutrition Information:
Heather says
I just made these muffins and didn’t realize that I was out of honey until after I mixed all the ingredients. I substituted maple syrup and figured it probably wouldn’t work, I was wrong! They turned out amazing!! I will try them next time with honey. I am pairing them with your gumbo recipe and my house smells awesome!
imma africanbites says
Yaaay! I’m now hungry just by reading this. Happy New Year!
Amabel says
I can’t wait to try it looks so yummy but how can I make homemade sour cream and Is corn meal same as corn starch
ImmaculateBites says
Hi Amabel,
Replace sour cream with plain yogurt, if sour cream unavailable . No cornstarch is not the same as cornmeal. For this recipe you have to use cornmeal.
Tracey says
Can I make these without the corn. I would like to make for senior citizens . If so do I need to adjust the recipe?
ImmaculateBites says
You sure can. No adjustment needed.
cheryl says
just came across this site on Friday and so excited. you have some great recipes and cant wait to try. can I omit the basil from the recipe
ImmaculateBites says
You sure can.
Guest says
Made this at night and was gobbled up the next day. Delicious!!!
I love the corn in my cornbread, love the texture … I wasn’t sure how to incorporate it into the regular cornbread recipe but everything turned out perfect even with a few tweaks.
I even used the cornmeal for fufu skeptically!
Thanks again for a winner and a keeper!
The accra banana with corn was great too! I want to try the egusi soup next and koki and bible.
sandra says
Hi, just wondering how many eggs does the recipe requires?
Thanks!
Africanbites says
2 large eggs.
aimee says
These look so yummy. Can’t wait to try them!
Africanbites says
Aimee you should!!
Dr Linda Bello says
This looks delicious. I will definitely make some of these at the weekend. Your recipes are very easy to follow.
Africanbites says
Linda, I have made these unfailingly, every weekend , for the last two months. We fight over who gets the last piece -you have to make it!