Cornbread muffins with Cheddar and honey

On this page I’m sharing my recipe for cornbread muffins with cheddar and honey. The cheddar cheese and the honey really give these cornbread muffins some extra taste.

In the Netherlands cornflour isn’t a much used ingredient. But when I lived in New York, I ate cornbread muffins quite often. You can make plain cornbread muffins, but if you add Cheddar cheese you get tasty cheese cornbread muffins. And if you add honey you give the muffins an even richer flavor. Cheese and honey are a great combination in general. That’s why you often find honey on your cheeseboard, and are goat cheese or brie sandwiches often sprinkled with honey.
These cornbread muffins with Cheddar cheese and honey are a great party snack or side dish for dinner.

The recipe on this page is enough for 12 muffins. That will be enough as a side dish when you’re making dinner for four. But you can also easily keep these muffins in the freezer if you don’t need all twelve.
Scroll down for the recipe for these cheesy honey cornbread muffins.

Recipe cornbread muffins with cheddar and honey

Ingredients (12 pieces):
25 grams butter
150 grams cornflour
120 grams flour
1 tablespoon sugar
1 tablespoon baking powder
2 eggs
250 ml milk
2 tablespoons honey
150 grams grated Cheddar cheese
Pinch of salt

Preheat the oven to 190°C.
Melt the butter and let it cool.
Mix the cornflour, flour, baking powder, sugar and salt in a bowl.
In another bowl, whisk the eggs with the milk and honey. Add the melted butter and the grated Cheddar cheese.
Mix the dry and wet ingredients.
Grease a muffin tin and divide the dough over 12 tins. Bake the cornbread muffins golden-brown in about 20 minutes. The muffins are done when a toothpick inserted comes out clean.

The muffins are best served warm or lukewarm.

You might also like my recipe for vegan polenta bowl.

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