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Cornbread Muffins

These mini cornbread muffins are a delicious way to add nutrition to a traditional dish. We think they are best served with a side of chili or for a Thanksgiving dinner!
Course: Dessert, Side Dish
Keyword: baking, fall, healthy thanksgiving recipes
Servings: 2 Dozen Muffins


  • 1 Cup Cornmeal
  • 1 1/2 Cups White Whole Wheat Flour
  • 1/2 Cup Manitoba Milling Co. Smooth Whole Milled Flaxseed
  • 1 1/2 Tsp Salt
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 3 Eggs
  • 2/3 Cup Honey
  • 1 1/2 Cups Milk
  • 1 Stick Butter Melted


  • Preheat oven to 400 degrees F.
  • Lightly grease two muffin tins and set aside.
  • Melt butter in a microwave safe dish and set aside to allow to cool slightly.
  • Combine dry ingredients (cornmeal, flour, flaxseed, salt, baking powder, baking soda) in a large mixing bowl.
  • Add in eggs, honey, milk, and butter. Mix to combine.
  • Scoop batter into your prepared muffin tins. Fill each cup 3/4 full.
  • Bake for 14 minutes or until a toothpick comes out clean.


To make vegan use plant-based milk, vegan butter, and honey.
To make gluten-free swap flour for a GF blend.