You can serve these Tiny Corn Muffins on their own or to accompany your holiday meal. They are perfect served warm and slathered with butter and a drizzle of honey and are the perfect size! Not to big, not too small.
The second Halloween ended all I could think about was Thanksgiving and what I would be making. I always make a succulent, juicy Maple Brined Turkey, some tasty stuffing like these Apple Sausage Stuffing Bites and Sweet Potatoes in Orange Cups, but I tend to switch up the bread I serve. The kids always want me to make Tiny Corn Muffins as they’re cute as can be and remind me of what my grandmother used to make. This rewind Wednesday I’m going back to a simple recipe that you can turn into Cranberry Cornbread Stuffing or serve on their own!
As a kid growing up in the south, cornbread in any form — be it sticks, muffins, whatever — was a staple. My grandmother used to take her old seasoned cast iron corn pone mold (a southern style cornbread) and grease it with fat drippings she kept in a jar above the stove. Then she would fill it with sweet corn batter which came out crisp, tender and delicious. I just can’t imagine how many calories there were!
Sadly (or should I say “fortunately” — sorry grandma!), we don’t keep a jar of drippings in our kitchen, but the taste of these muffins run a very close second, are healthy and they only take minutes to prepare. I especially like this recipe because they have a crunchy top, a tender middle and they’re perfectly sweet from the agave instead of a cup of sugar like my grandmother’s recipe calls for.
I made 2 dozen of these Tiny Corn Muffins thinking I would have plenty for days. Nice try, they were gone within 48 hours. My husband would eat like five in one sitting. Oh well, better double the recipe next time.
We used these to make this recipe: KitchenAid Precision 24-cup Mini Muffin Pan
Tiny Corn Muffins
- 1 3/4 Cup cornmeal
- 3/4 Cup flour
- 1 Tbsp baking powder
- 1 Tsp baking soda
- 1/2 Tsp kosher salt
- 1/4 Cup honey or agave
- 1 1/2 Cup buttermilk
- 2 large eggs
- 1/4 Cup vegetable oil
- Preheat oven to 425 degrees.
- Mix the first 5 dry ingredients in a bowl.
- Whisk the remaining wet ingredients in a separate bowl until
- thoroughly combined.
- Pour the cornmeal mixture into the wet ingredients and thoroughly
- combine with a whisk.
- Pour into 24 greased mini muffin cups.
- Bake for 15 minutes or until a toothpick comes out clean when
- inserted inside.
- Cool and serve.