Get into that Southern State of Mind: 20 Minute or Less Honey Lavender and Corn Cornbread Muffins
These soft, sweet and fluffy corn bread muffins will be the ultimate accompaniment to all of your chili bowls, soups or dinners this fall and winter season. The great thing about this recipe is that you can use pre-made cornbread mix and then add your favorite touches! I had the help of Famous Dave’s Cornbread Mix to create these perfectly wrapped individual honey cornbread muffins.
When you are considering your dinner plans, baking can tend to be at the back of your mind. It can seem like an ambitious task and if you don’t get it right your side dish or dinner can be ruined. But, this recipe is here to help solve any of those uncertainties. It is so easy, does not require a mixer and even better it is made from pre-mixed cornbread mix!
I always opt for anything homemade over things you make from off the shelf or a box. However, I loved this recipe because it was quick, efficient and they were undeniably good. The best part about this is that you can create your idea batch how you like. So, with this recipe I included two of my favorite things: a little bit of sweet with the honey and a little bit of texture with the fresh corn pieces. I love cornbread that has actual corn pieces in it. You can also feel free to customize with my secondary favorite flavors: jalapeño and cheddar.
These are also the perfect serving as they are wrapped in individual muffin sleeves. They make for great leftovers the next day and can be served with butter, extra honey or various jams.
The Famous Dave’s Cornbread Mix can be purchased from Walmart, Costco or Mariano‘s. If you use a different brand, no problem! Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram Because I would love to see how they turned out!
Makes 11 Muffins, INGREDIENTS:
1 Package of Famous Dave’s cornbread mix
1/3 Cup whole milk
1/3 Cup water
2 TBSP honey (I used a honey that was infused with lavender, you can purchase this from All The Good Stuff. But, feel free to use regular honey or add hints of your own lavender).
1 Cup fresh corn, corn cut off the cob
Preheat your oven to 425 degrees and prepare your muffin tin by placing individual muffin sleeves in each slot and spray with non stick spray. Set aside.
Heat a large pot of salted water over high heat and bring to a boil. Once boiling add your corn on the cob to the pot.
Cook for about 7 minutes until corn turns bright yellow. When done, remove from the pot and let cool.
Cut the corn off the cobs and place in a bowl. Set aside.
Mix all ingredients in one bowl. No mixer needed, to mix use a whisk.
Using a 1/4 cup measuring cup, scoop out the cornbread mixture and pour into your prepared muffin sleeves. Repeat this process until all of the mixture is gone and all of your muffin spaces are filled.
Bake at 425 for 17 minutes. Once done remove from heat and carefully remove muffins from the tin. Transfer to a cooling rack.
Drizzle the tops with more honey and serve right away. Save any leftovers in an air tight container to serve the next day.
PRETTY PLATE KITCHEN ITEMS USED: