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.
- 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
- 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.