Cheesy Cornbread Muffins
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I love these little bundles of sweet cheesy deliciousness.
The weather is cooling down so Fall food is totally on my mind even though I wish it would stay Summer for just a wee bit longer. Cornbread is just so darn good that I had to develop a recipe to make over the upcoming cooler seasons to go with soups and chili.
And to eat for breakfast…
What I love most about this recipe is that it starts with boxed cornbread mix which makes it super easy. I simply added a few additional ingredients to jazz it up a bit like cheddar CHEESE, honey, sour cream and a little flour…oh and honey of course.
That’s why these are called Cheesy Cornbread Muffins.
Because of the cheeeeeese.
The cheese makes all the difference…it adds that nice salty cheesy bite to the sweet and nutty cornbread mix. I like to douse mine in honey because I think it tastes like the best thing ever. I served these with my Italian Sausage Soup and they were sooo yummy with it. By the way, that soup is seriously amazing. Vin LOOOOVES it and he’s not a soup guy.
It’s a keeper…I tell ya.
Pass the cornbread cheeeeese. I mean pleeeeeease.
Don’t forget to pin this recipe to your Pinterest board by clicking the image below!
- 2 8.5 ounce boxes cornbread mix (I used Jiffy)
- 2 eggs
- 2/3 cups milk
- 5 tablespoons all-purpose flour
- 6 tablespoons sour cream
- 1 tablespoon honey
- 1 1/2 cups shredded sharp cheddar cheese
- Preheat oven to 400 degrees and spray a muffin pan with non-stick baking spray.
- Mix all ingredients in a large bowl just until combined, it will be lumpy. Fill muffin cups about 3/4 full and bake for 15-20 minutes or until edges are slightly golden brown. Serve with butter and honey.
I just made these and they look delicious!! What do you recommend for storage- ok at room temp or need to be in fridge?
great! Probably fridge since there’s cheese in them but pull them out an hour before you eat them.
Hope it’s not to late to ask a couple of questions, I want to make these tomorrow…do you add the honey right into the batter? In one picture the honey looks poured on top. And what’s the purpose of the extra Tbsps of flour? Hope I get an answer soon! Thanks
Hello! Yes, the honey goes into the batter to give it a little sweetness. The flour just helps stabilize the muffins. The drizzle honey on top is just a garnish!
This recipe looks so good and I have sweet potato black bean chili in the slow cooker I’m hoping to have these with. I only have one box of jiffy cornbread so I’m going to try halving the recipe. Wish me luck!!
good luck!!
Can you use cupcake paper for these muffins
yes!
Hello! I made mines in a loaf pan divided into two loaf pans and it came out perfect and I love this recipe and my family as well especially my mama,we love cheese so I added more cheese.I wanting to know if this can be made a day early.Thank you
yum! Thank you!
Just found this recipe and wish I had jiffy on hand to try them!! Yum
They’re yummy!
Just to add a little humor to this thread…I tried them. I misread 2 8.5 boxes of jiffy as 28.5 oz, so did the conversation with cups…4 and 3/4 cups. And didn’t realize jiffy mix had baking powder etc in it so used Bob’s medium grain corn meal. O M G!!! Dense, flavorless, and not even fit for the squirrels or birds! I will try them again, with the Jiffy mix!
oh no! That’s too funny!
Is the amount of milk incorrect? I made these as written and the batter was way too wet. It was a complete failure. Very disappointed.
Hi Sarah – so sorry! Yes, 2/3 is the amount you should use. My mistake. I hope you’re able to try them again – my husband loves them!
Please update the recipe to reflect this change!
I did, thanks!
Am I able to leave ingredients in fridge mixed in bowl overnight to just pour and bake in 24 hours? Thank you!
Hi Annette! I would make the muffins the day before – they will still be fine the next day!
I did not care for these at all. Weirdly dense , chewy , lumps -maybe the milk issue 2/3 cup versus 21/3 cup? I used the lesser amount . Not enough cheese to give much of a taste, Really did not like them .
So sorry you didn’t like them. What kind of cheese did you use? Perhaps using sharp cheddar would give them more flavor for you!