Honey Lavender and Corn Cornbread Muffins

These soft, sweet & fluffy corn bread muffins will be the ultimate accompaniment to all of your chili bowls, soups or dinners this cold weather season. I love this recipe because you can use pre-made cornbread mix and then add your favorite touches!

Prep:
15
minutes
Cook:
17
minutes
TOtal:
32
minutes

Ingredients

  • 1 Package of Famous Dave’s cornbread mix
  • 1 Egg
  • 1/3 Cup whole milk
  • 1/3 Cup water
  • 2 TBSP honey (I used a honey that was infused with lavender, you can purchase this from All The Good Stuff. But, feel free to use regular honey or add hints of your own lavender).
  • 1 Cup fresh corn, corn cut off the cob

Instructions

  1. Preheat your oven to 425 degrees and prepare your muffin tin by placing individual muffin sleeves in each slot and spray with non stick spray. Set aside.
  2. Heat a large pot of salted water over high heat and bring to a boil. Once boiling add your corn on the cob to the pot.
  3. Cook for about 7 minutes until corn turns bright yellow. When done, remove from the pot and let cool.
  4. Cut the corn off the cobs and place in a bowl. Set aside.
  5. Mix all ingredients in one bowl. No mixer needed, to mix use a whisk.
  6. Using a 1/4 cup measuring cup, scoop out the cornbread mixture and pour into your prepared muffin sleeves. Repeat this process until all of the mixture is gone and all of your muffin spaces are filled.
  7. Bake at 425 for 17 minutes. Once done remove from heat and carefully remove muffins from the tin. Transfer to a cooling rack.
  8. Drizzle the tops with more honey and serve right away. Save any leftovers in an air tight container to serve the next day.
  9. ENOY!