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 want to make these as mini-muffins. Any recommendation on adjusting the cooking time? Thank you!
Hi Leigh! I always cut the time in half then just watch them. If they puff up, check them. They should slightly pull away from the edges. Enjoy!
Thank you!
I changed to 2/3 cup of milk also…perfect!
Would using a square pan work ? I don’t have a muffin tin!
Hi Devon! I’ve never tried it using a square pan but I do think it could work. I would just watch it carefully to makes sure it doesn’t over-bake. Enjoy!
The batter seems to wet. Is the milk measurement correct.?
Hi Gina – did they turn out for you?
This is a great recipe! I was glad for Gina’s comment, though. I used 2/3 cup of milk rather than 2 1/3, and they turned out just right!
Hi Katie – so glad you liked them! Perhaps I wrote the measurement wrong. I will change it and re-test soon! Thanks!
Cheese is the perfect addition to cornbread muffins. Would love to add these to my breakfast plate 🙂
Thanks Gina!
These are so cute and perfect looking! i bet they’re delicious with the cheese.
Thanks Lauren!!
These would go sooo nicely with a bowl of chili. Will actually LOVES cornbread which I find kind of funny but he would devour these. I will swap you turkey burgers for these cornbread muffins?? 🙂
I would totally make these for Will!! :):)
Adding cheese to cornbread makes it soooo much better. Basically adding cheese to any dish typically makes it better! They look delicious!
Totally agree Danae!
These look so perfect! I’m kind of weirdly excited that it’s soup weather again – I think these muffins + a big ol’ pot of chili is happening this week! (PS Loving the new site design!!)
Thanks Jessie! I love soup weather and soup! Thanks for the kind words! Will you be at BlogHer Food in Chicago? If so, can’t wait to see you again!
Look absolutely delicious…..can’t wait to try them ASAP.