Indiana-Inspired Honey Cornbread Muffins
Sweet and moist cornbread muffins enriched with honey and a touch of butter, paying homage to Indiana’s rich agricultural roots. This American-inspired recipe, ready in about 28 minutes, combines yellow cornmeal, all-purpose flour, baking powder into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 150 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 cup milk
- 1 large egg
- 4 tbsp, melted unsalted butter
- 3 tbsp honey
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Equipment for this recipe
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Instructions
- Step 1: Preheat the oven to 400°F and lightly grease a 12-cup muffin tin.
- Step 2: In a large mixing bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 cup granulated sugar until well combined.
- Step 3: In a separate bowl, beat 1 large egg with 1 cup milk, then stir in 4 tbsp melted unsalted butter and 3 tbsp honey until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined; do not overmix.
- Step 5: Divide the batter evenly among the muffin cups, filling about 3/4 full.
- Step 6: Bake for 15-18 minutes until the muffins are golden on top and a toothpick inserted in the center comes out clean.
- Step 7: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.









