(Blueberry Cheddar Bacon) Honey Cornbread Muffins

14 muffins
25 min

Just solo, these Honey Cornbread Muffins are out of this world. Kick in some mix-in's and these will make you the talk of every barbecue!

Back when I was a kid, my mom would make the Jiffy boxed cornbread muffins and we loved them. Loved them. My dad and I, we'd pour maple syrup over the warm muffins....oh it was heaven.

I'm much older now, cough, and have since learned I have a corn allergy. Yeah. For real. It's a thing. And it's a monster drag and a pain.

I still make these for my sweetheart and he loves them (as I did before I had to stop eating them). They're great just as Honey Cornbread Muffins but if you're feeling fancy, toss in some extras and you'll be the talk of the town!

This was actually my husband's idea, the blueberries, cheese, and bacon. And he's quite proud of himself for it. As he should be too!

Just as easy to pull together as a boxed mix, these are moist and tender thanks to the honey. You'll never need any other cornbread muffin recipe, guaranteed!

Toss in the optional mix-in's and treat yourself right this summer!

Be sure to stop by The Bake Dept for more on these cornbread muffins as well as several other terrific muffin recipes!

Happy baking!

(Blueberry Cheddar Bacon) Honey Cornbread Muffins
Recipe details
  • 14  muffins
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 1 cup (156 g) yellow cornmeal
  • 1 cup (120 g) all-purpose flour
  • 1 tablespoon (12 g) baking powder
  • 1/2 cup (198 g) granulated sugar
  • 1 teaspoon (6 g) fine sea salt
  • 1 cup (237 ml) whole milk
  • 2 large eggs
  • 1/2 stick (4 tablespoons, 57 g) butter, melted
  • 1/4 cup (59 ml) honey
  • 1/2 cup (82 g) frozen corn kernels
Optional Ingredients
  • 1 cup (83 g) shredded sharp cheddar
  • 1/2 cup (100 g) chopped bacon
  • 1 cup (190 g) fresh or frozen blueberries

Begin preheating the oven to 400° F (205° C) and line a 12 well muffin tin with paper liners.
In a large bowl, add the cornmeal, flour, baking powder, sugar, and salt and with a fork, stir to combine evenly.
In a separate medium bowl, add the remaining wet ingredients except for the corn and whisk to combine with the same fork.
Pour the wet into the dry along with the frozen corn and stir gently with the fork, being sure to not over-mix. Leave some lumps behind.
If adding the optional ingredients of cheddar cheese, bacon, and blueberries, add them at this time too.
Split the batter between the 12 wells of the muffin tin. Bake for about 15 minutes, until lightly golden.
Remove the pan from the oven, let cool in the pan for about 5 minutes, then remove the muffins to a cooling rack to cool completely. Served warm is best.
  • Come by The Bake Dept for extra tips, details, and info!
Becky at The Bake Dept
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