BBQ Baby Shower Cornbread (Printable)

Tender cornbread muffins with a hint of honey butter, perfect for gatherings.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/3 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 1 tablespoon honey

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# Method:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, buttermilk, melted butter, vegetable oil, and honey until thoroughly combined.
04 - Pour wet ingredients into dry mixture and stir gently until just combined, being careful not to overmix.
05 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full.
06 - Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack.
07 - Beat softened butter with honey and a pinch of salt until light and fluffy.
08 - Serve muffins warm or at room temperature with a generous dollop of honey butter.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 33 minutes from start to finish
  • Perfect for gatherings, BBQs, baby showers, or weeknight dinners
  • Moist, tender texture with a delicate balance of sweet and savory
  • The homemade honey butter takes these muffins to the next level
  • Vegetarian-friendly and loved by both kids and adults
02 -
  • Don't overmix the batter—lumps are okay and ensure tender muffins
  • Use room temperature eggs for better incorporation
  • Fill muffin cups evenly for uniform baking and consistent texture
  • Test doneness with a toothpick inserted in the center—it should come out clean
  • Let muffins cool slightly before removing from the pan to prevent breaking
  • Whip the honey butter until light and fluffy for the best spreadable texture
  • Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage
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