Honey Cornbread Mexican Twist (Ready-to-Print Version)
Tender, moist muffins with honey and a Mexican street food twist, perfect for any occasion.
# What You’ll Need:
→ Dry Ingredients
01 -
1 cup white whole wheat flour
02 -
1 cup cornmeal
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
3/4 teaspoon kosher salt
→ Wet Ingredients
06 -
2 large eggs, room temperature
07 -
1/3 cup honey
08 -
6 tablespoons unsalted butter, melted
09 -
1/2 cup plain Greek yogurt
10 -
3/4 cup buttermilk or milk of choice
# Step-by-Step Guide:
01 -
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan with cooking spray or line with parchment paper liners.
02 -
In a large bowl, whisk together the white whole wheat flour, cornmeal, baking powder, baking soda, and kosher salt until evenly mixed.
03 -
In a separate bowl, beat the eggs, then whisk in honey, melted unsalted butter, plain Greek yogurt, and buttermilk or preferred milk until smooth.
04 -
Pour the wet mixture into the dry ingredients and gently stir with a rubber spatula until just combined, taking care not to overmix.
05 -
Divide the batter evenly among the prepared muffin cups. Bake on the middle rack for 14 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
06 -
Allow muffins to cool in the pan for several minutes before transferring to a wire rack to cool slightly. Serve warm with salted butter and additional honey if desired.
# Handy Tips:
01 -
Store muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze for up to 3 months to maintain freshness.