Rosemary Honey Cornbread Muffins

31 January, 2018
 I hosted a Fall Festivus party at our house over the weekend complete with a chili bar and s’mores bar, and it may have been one of the most delicious events I’ve ever attended.  It was the perfect gathering to enjoy this brisk fall weather, delicious food and great friends! As a compliment to the white and red chili bar, I made these melt-in-your-mouth rosemary honey corn bread muffins, and to be honest, they were my favorite thing at the party! I was feeling generous, so I’ve decided to share my recipe with you.  A special thanks to Tek Chung of Tekstiles  for these amazing pictures of me in my gorgeous new kitchen.  Happy Monday!

Rosemary Honey Cornbread Muffins

Prep Time 5 minutes
Cook Time 13 minutes
Total Time 0:18
Serves 12 muffins


1 package Jiffy corn muffin mix (8.5 oz)
3/4 cup all purpose flour
1 tbl baking powder
1/3 sugar
1 tsp salt
1 cup buttermilk (or 1 cup milk with 1 tbl vinegar - let this sit for 5 minutes before combining with the dry ingredients)
2 eggs
1/2 stick butter, melted
1/4 cup honey
1 small can sweet corn, drained (8.75 oz)
2 tbl rosemary, chopped


Pre-heat oven to 375 degrees.
In a mixing bowl, combine the jiffy mix, baking powder, flour, sugar and salt. Mix the wet ingredients and rosemary in another bowl, whisking to combine. Slowly add the wet to the dry until just mixed.

Line a muffin tin with liners and fill the cups 3/4 of the way and bake for 12-15 minutes, or until the tops are golden.


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