Honey Cornbread Muffins

Holiday (homemade) Cornbread

Growing up, I absolutely loved cornbread… Jiffy cornbread to be exact. After dinner, I would find myself gobbling up what was left over. I would make a second meal out of it. I have since learned how to make my own cornbread as it is more cost effective and convenient. Today, I want to share the recipe with you :-).


1 cup yellow cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 cup almond milk
1/4 cup vegetable oil
1/4 cup honey
2 eggs


Preheat oven to 400 degrees F. Grease muffin pans if they are not non-stick.


In a large bowl, stir dry ingredients. Pour in wet ingredients and mix into a batter to be poured in the muffin pans. Optional: Top each muffin cup with a bit of rosemary for a unique flavor and look.



Bake muffins in preheated oven for about 20 minutes or until a toothpick inserted into muffins come out clean.

// Recipe adapted from All Recipes. //


About Sheena Tatum of Sophistishe

Sheena Tatum of Sophistishe lives in NW Indiana (Chicagoland) with her preschool son and husband. They are expecting an addition to their family Thanksgiving of 2012! In the midst of mothering, wifely duties, blogging at various locations, and researching the latest natural/holistic living tips (in no particular order), Sheena somehow manages to find zen in being a quirky, introverted, lil' lady.

Checkout My Blog: sophistishe.com Grain Mill Wagon Experience: I am SO thankful for this challenge as it has introduced my family to healthier flour options. It took me a few tries to figure out which settings work best for what I wanted to bake, but I think I've nailed it! We hardly buy store-bought flours anymore and I'm looking forward to creating a variety of flours with rice and beans. Thanks Wonder Mill for such an eye-opening and healthy experience!
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