Have you been craving Real Southern-style Honey Cornbread Muffins but thought you couldn’t have them because they aren’t Gluten-Free, Dairy-Free, Egg-Free or Vegan? Well, start dancing in the streets, precious one, because… this Southern-style Honey Cornbread Muffin Recipe is for you. But the news gets better: ALL your friends and family will love these muffins, too! They are fabulously delicious.
Case in point: A few days ago, our ten-year old grandson (who does not have any food allergies) polished off three of these muffins before anyone could stop him, “I love these, Gramma! Can I have more?” he said, as he reached for his fourth muffin. You should have seen his father! His dad moved into action and grabbed his own “share” of muffins before they were gobbled up! Happily, our other grandson (who has a serious egg-allergy) safely enjoys these, too, “These are yummy. I like ’em.” So everyone is happy. Well, except for maybe their father because the boys eat most of the muffins…
About this recipe: It was challenging trying to create a delicious cornbread muffin recipe without eggs, dairy and wheat; but as you you know, our youngest grandson has a severe egg allergy, so he was my inspiration. After a ton of experimenting, I finally cracked “the code.” I use both corn flour and cornmeal in this recipe. The combination of these two types of ground corn give these muffins an exceedingly light texture, plus a huge burst of corn flavor. You may have never bought corn flour (it is very finely milled corn), but I recommend that you get some ASAP (as soon as possible) because you will make these muffins over and over again.
Easy to Make: Simply preheat your oven, then mix up the ingredients: Corn Flour, Cornmeal, Arrowroot Starch (I like using Arrowroot Starch because it is healing to the gut and very easy to digest), Almond Flour, Honey, Applesauce and a couple more things. Mix everything up, spoon into your cupcake/muffin pan. Bake for fifteen minutes. Oh my, gracious! Real Southern-style Honey Cornbread Muffins. Enjoy!
Well, I keep coming back to this recipe because it’s really good. Today I realized that I’ve been making these with masa flour instead of corn flour because I don’t know what corn flour is. But masa is cheap and easy to find around here, so there’s that. I made these vegan at Thanksgiving which was much appreciated by my sister in law, even though I had to throw in a bit of banana because someone ate all the applesauce. It was an interesting twist on a great recipe. I love how the recipes on this site use blends of flours that are easy to combine, and if I don’t have “exactly” the right ingredient on hand they still work.
Thank you for writing, Kristi! So glad you made this recipe “your way!” I haven’t tried using banana, but what a fun variation! So glad your sister in law enjoyed them for Thanksgiving! Hooray!
This recipe works lovely as written, and even if you reduce the sugar some. I’ve also used a couple of eggs instead of applesauce and those turned out good too. Do not get it into your head to replace the almond flour with a mixture oat flour and pea protein…not sure what I was thinking because those turned out like hockey pucks. We still ate them though.
Oh Kristi!
You made me laugh out loud when I read your comment! I am so happy that you enjoyed these Real Southern-style Honey Cornbread Muffins when you made them as written… but then I read that you made them with oat flour and pea protein. Oh my! I am still laughing! You are a hoot! Thanks so much for writing about your experience – you are funny and helpful all at the same time!
Big hugs to you, Ruby Lynn