Cornbread Muffins + Whipped Cinnamon-Honey Butter


This cornbread recipe from Crazed Mom will rock your socks off. No Jiffy cornbread recipe compares! Simple ingredients and simple directions which is always a plus. Not dry and very moist, it’s like a corn cake! I halved the original recipe and the batter ended up making 15 regular sized muffins filling each muffin tin 3/4 full.  I have made this cornbread before in the suggested pan size, but I didn’t need as much cornbread tonight for supper so decided to go with muffins.

Please click here for Crazed Mom’s cornbread recipe. I baked for 18-20 minutes at 350 degrees.

Oh and if you are going to “half” the recipe like I did for a smaller batch of muffins here is a website I use often. Click here for Taste of Home’s handy baking conversion chart.

Okay now onto a little extra goodie for these delicious gems. Whipped Cinnamon-Honey Butter. I shall say no more. Here is what I did:

1 1/2 sticks salted butter (softened at room temp) (use salted please)
1/8 cup whole milk
2 tablespoon powdered sugar
1 1/2 teaspoon cinnamon
4 teaspoon honey

1) Place butter and milk in a bowl and mix with a hand held mixer until light and fluffy.
2)Mix in the powdered sugar, cinnamon, and honey.
3) If not using the butter right away place in refrigerator. Let butter sit out at room temperature until soft before serving. {I put my butter in a dessert decorator to make it pretty and for nicer presentation}

img_6343img_6342img_6331Now go make some cornbread and butter for your family and friends. Serve with anything hearty. We promise this combo will not disappoint!


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