Honey Corn Muffins
Sometimes I can’t believe I married someone who DOES NOT EAT PORK! I get why religiously some don’t but my husband doesn’t fall into that category. He has all these reasons as to why he stopped (oh yes, he grew up eating pork) but it’s all mumbo jumbo to me. I’m Latina and pork runs through my veins! So as you can imagine I must really love this dude for keepin’ him around 
Why bring up pork on a post about corn muffns? Well, last Thanksgiving, my hubs made what to him was a grusome discovery – one of the ingredients in his beloved Jiffy cornbread mix is partially hydrogenated lard. I wish I had a snapshot of the look on his face…it was priceless…and I couldn’t help but giggle (it was more like laugh out loud…he got no sympathy from me).
I have to admit, hydrogenated lard sounds a little funky. But as with many, Jiffy will always hold a special place in my heart. However, if you’re looking for a from scratch cornbread recipe that will give Jiffy a run for its money, look no further than right here my friends.
For those that can’t be bothered with the fussiness of a recipe when Jiffy does it right – putting these beauties together requires no special techniques or ingredients. They only take about 4 minutes longer to make than the mix and pack that great cornbready flavor we all love – corny, crumbly, not too sweet and crispy around the edges.
So take that Jiffy!
Honey Corn Muffins
Ingredients:
2 large eggs
1 cup buttermilk
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 1/4 cups yellow cornmeal
3/4 cup all purpose flour
1 tablespoon baking powder
1/4 cup firmly packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon saltDirections:
Preheat the oven to 400 degrees. Spray each cup of a standard 12-cup muffin pan with nonstick spray making sure spread evenly along the bottom and up the sides of each cup.
In a medium bowl lightly whisk the eggs. Then whisk in the buttermilk, honey and butter until combined and set aside. In a large bowl, whisk cornmeal, flour, baking powder, both sugars and salt. Make a well in the middle of the dry ingredients, pour in the wet ingredients and fold the dry into the wet until just combined.
Fill each muffin cup about three quarters full. Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool for 10-15 minutes and enjoy.
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Michelle — October 20, 2010 @ 11:42 am
Perfect to go with the chili I’m making this wknd. : )
Rosa — October 20, 2010 @ 12:32 pm
Lovely muffins!
Cheers,
Rosa
Jeannette — October 20, 2010 @ 12:44 pm
Did I mention how much I NEED this book?? Gah!! YOur corny muffins look fab!!
And I’m in your hubby’s boat… I don’t do pork. I just can’t stand SOMETHING about it. I get sideway looks when I tell people that I hate bacon….
Stop looking at me like that!!
Monique — October 20, 2010 @ 2:25 pm
BRING ON THE PIG FAT!
SOOOOEY!
lol
dude, corn muffins are on my list cuz my sad box of jiffy is about to expire. im making honey chipotle corn muffins, andlord help so help me i wont eat the whole pan!
Paula — October 20, 2010 @ 2:30 pm
Not a big, big fan of pork either. Prefer a good pork loin roast to a pork chop! Your corn muffins look like they would go with anything however.
Islandia — October 20, 2010 @ 2:32 pm
heehee LOVE it and I also knew this small fact about Jiffy and sometimes a thing that I miss – I will have to send over this recipe to the fam for the holidays!
megan — October 20, 2010 @ 3:43 pm
I’ll share my pork chop with you if you bring the muffins!
Jackie — October 20, 2010 @ 3:52 pm
Making these tonight! And for yr hubby’s lack of love for pork..I don’t get it either. LOL
Jaime — October 20, 2010 @ 4:37 pm
i love cornbread muffins with honey butter! so i can see how these would be good
Xiaolu @ 6 Bittersweets — October 20, 2010 @ 9:10 pm
Partial hydrogenation also = trans fat so I’m so glad you’re making your own versions now! And they look so delicious!
Brian @ A Thought For Food — October 20, 2010 @ 9:31 pm
HA! I wish you had gotten his face on camera too! I agree… it’s great that you’re making your own corn bread now. While the fat probably adds a lot of flavor to the corn bread, it’s certainly not needed… as shown in your wonderful recipe.
Lori — October 20, 2010 @ 9:41 pm
Ahh, what we do for love.
I’m actually a bigger fan of pork products that beef. These corn muffins are lovely. Sounds like they would be a great partner for some BBQ pork. 
Tracey — October 21, 2010 @ 12:01 am
Though my husband won’t touch fruits or veggies, he does love pork, so I guess I’ll keep him around
Your muffins sounds delicious – I really need to get my hands on a copy of the new book from the Baked guys. Good thing Christmas is coming!
Bridgett — October 21, 2010 @ 12:40 am
There is a man out there that does not like pork? I never knew they existed!
I can imagine your hubby is quite a guy regardless. These muffins would make anyone happy. You are very creative.
Paris Pastry — October 21, 2010 @ 7:25 am
I remember your post about Jiffy corn muffins. I vowed I would buy it the next time I entered the grocery store, and I did. I loved it! So thanks!
Katrina — October 21, 2010 @ 8:13 am
These are on my to-do list for this week. I LOVE this!
Carol — October 21, 2010 @ 8:27 am
I had a similar experience about 5 years ago when GMO grains started going into commercial products. I cut my poor husband off from his cornbread mixes. And I’m always experimenting with recipes for the perfect cornbread, so I’ll try this one soon.
Thank you!
Tracy — October 21, 2010 @ 10:57 am
I love the addition of honey in these – what a wonderful combination!
hannah {greenoatsandjam} — October 21, 2010 @ 12:32 pm
great lookin muffins! i’d like a basket of those, please!
http://greenoatsandjam.wordpress.com
Amy (Sing For Your Supper) — October 21, 2010 @ 3:58 pm
I’m a HUGE fan of cornbread on the sweeter side, so these look like my cup of tea!! I need two or three of these alongside a big bowl of chili or stew!! YUM!
Abby — October 21, 2010 @ 4:52 pm
I prefer savory cornbread, but my grandfather LOVES Jiffy so I grew up eating both kinds! I make sweet cornbread muffins now, too, and freeze them. (They reheat well.)
Hungry Sofia — October 21, 2010 @ 7:22 pm
Poor Barney! These look amazing – I can’t wait to get this book!
ingrid — October 21, 2010 @ 10:17 pm
I have a co-workere that is the same way! What’s up with that?
I haven’t had corn muffins in FOOOOOOREVERRRRRRR.
Happy Friday’s Eve!
~ingrid
Megan — October 22, 2010 @ 11:43 am
I always prefer from scratch over the boxed versions (even if I frequently fall into the need-it-quick category). I love this recipe, sounds yummy and easy.
Lindsay @ Pinch of Yum — October 22, 2010 @ 12:20 pm
Jiffy – the classic. But I would most certainly prefer this homemade goodness!
Indecisive Baker — October 22, 2010 @ 5:22 pm
OOHH- this makes me want ham and beans! A staple must be corn muffins in the winter!
naomi — October 22, 2010 @ 5:29 pm
I love corn muffins. I will even eat them on their own, but I like them from scratch.
I think my dislike for Jiffy is more from the fact that my mom always add extra water and flour to stretch the mix, so they ened up tasting like hockey pucks.
Jeanine — October 22, 2010 @ 10:08 pm
ha! We don’t eat pork either, so GO HUBBY!
And it’s not for religious reasons for us either, just a choice.
But those corn muffins, my oh, my…I’d probably still eat them even if they did have lard in them.
BTW…happy belated birthday!
Velva — October 22, 2010 @ 10:48 pm
We have our Sunday Supper this weekend. Corn muffins are on the list. Our friends are bringing them, and I do believe the muffin mix will be directly from the Jiffy box. The corn muffins will be served along side chili. If the weather is good, we can enjoy our meal outside.
Take care.
Velva
Kerstin — October 22, 2010 @ 11:37 pm
Mmm, there’s nothing like a yummy homemade corn muffin and I really like the honey in these!
Velva — October 23, 2010 @ 9:16 am
I am planning a big pot of chili this weekend. Your recipe is a reminder of how awesome a sweet cornbread pairs with a spicy meat chili.
Joanne — October 23, 2010 @ 12:34 pm
I can’t believe that your husband would be so picky as to not eat the jiffy because of the lard..especially when it’s not even for religious purposes! He is seriously hardcore about this pork thing I guess. weird.
Whatevs. As longs as a get to ogle these awesome muffins. You da bomb.
Shandy — October 23, 2010 @ 11:24 pm
That is too funny! One of my comfort foods is cornbread and these cute little corn bread muffins look absolutely delicious right now. I am definitely going to have to bake up a batch immediately!
megan @ whatmegansmaking — October 24, 2010 @ 10:13 pm
I love jiffy cornbread. The story about your husband was funny – glad you found this recipe though
Barbara Bakes — October 25, 2010 @ 8:44 pm
No pork! That would be hard for me too. Your corn muffins look perfect!
Sara — October 25, 2010 @ 10:52 pm
I often throw Jiffy in the cart as I’m walking by. No plan for cornbread really, but you just don’t know when a craving will strike. I’m glad you posted this recipe when you did. I’m planning my Thanksgiving menu here soon!
the urban baker — October 25, 2010 @ 11:55 pm
growing up, my dad and i had our favorite restaurants with our favorite snacks. one place had corn bread with honey butter on the side. these corn muffins brought back a taste of my childhood and a fond memory of my dad! thanks
Julie — October 26, 2010 @ 8:51 pm
OMG…I love (and buy) Jiify mixes! That will teach me to not read the ingredients!! This looks delicious. Can’t wait to try it, sometime soon with chili.
Donna — October 26, 2010 @ 11:24 pm
MMM.. honey is the perfect partner..
Hubby not eating pork.. that would irk me as well.. I can make a dirty comment here but I refrain;)
Barbara — October 27, 2010 @ 2:39 pm
Oh, I love good corn muffins, Eliana. Yours look great – I bet the buttermilk does the trick. Definitely skip the lard!
The Duo Dishes — October 28, 2010 @ 12:36 pm
So glad to see you made these from scratch because, honestly, we both come from a family of Jiffy folks. We LOVE Jiffy, but we’ve never made these type of muffins from scratch. This works!
Linda — October 29, 2010 @ 4:43 pm
Those crispy edges on the corn muffins are my favorite! I haven’t even had the opportunity to crack open Baked Explorations book since I bought it a few weeks back… now I’m compelled to peruse the book this weekend.
foodlibrarian — November 27, 2010 @ 3:51 pm
Eliana, I’m way behind in my google reader. These caught my eye because I love cornmeal anything. But my mouth is still hanging because your husband doesn’t eat pork?! OMG. Pork runs through my Okinawan blood too!
Pork isn’t the “other” white meat…it IS the white meat. 
Anyway, these look fantastic – mary
Naiya — April 21, 2011 @ 11:54 pm
I bumped into your recipe, great recipes about Honey Corn Muffins. These look fantastic and we really liked it. These look so yummy. I will be making this sometime soon. Delicious!