Honey Cornbread Gruyère Muffins for #MuffinMonday
Good Monday morning to you all! Ready for another #MuffinMonday? I hope so – because today’s recipe is nothing short of tasty simplicity!
Our recipe is by Down Home With The Neelys from Food Network. I’m always looking at ways to bake with cornmeal. Yes, I’m quite fond of it. I was more than happy when I saw the ingredients. I was wondering what I could do to make this one different. I was tempted to leave it just as it is, actually. I’ll probably follow the original recipe at some point. But I decided to use up some Gruyère cheese that I had to see how well it would incorporate into the recipe. As fate would have it….it turned out FABULOUS! I liked the sweet and salty combination.I think next time, I’ll take hubby’s advice and cut the cheese into cubes instead of shredding. Perhaps it will be interesting to bite into chunks of melted cheese. We’ll see!!! Something tells me he enjoys #MuffinMonday just as much as I do.
For now, I just want to let you all know, that this muffin is perfect with a cup of coffee….especially on a Monday morning after a super busy weekend.
Honey Cornbread Gruyère Muffins
- 1 cup yellow cornmeal
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ cup dark brown sugar
- 1 teaspoon salt
- 1 cup 2% milk
- 2 large eggs
- ½ stick butter, melted
- ¼ cup honey
- 1 Cup Shredded Gruyère cheese
- Preheat oven to 400F
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
- In a medium-sized bowl, combine milk, eggs, butter, and honey
- Add the wet to the dry ingredients and stir until just mixed
- Place muffin paper liners in a 12-cup muffin tin.
- Evenly divide mixture into the muffin cups
- Bake for 15 minutes until golden.
Yes, this is exactly how I had it. The kids were waiting patiently for me to finish taking pictures. They even offered to help because I was “taking sooooo long.” They were very kind this time. Probably due to the absence of chocolate chips.
Honey Cornbread Gruyère Muffins
And there you have it! A perfectly moist and cheesy muffin to start your week! A little bit of sweet, and a little bit of savoury all bundled up in a muffin.
Honey Cornbread Gruyère Muffins
Happy Monday and have a spectacular week!!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. Check out Muffin 101 here.
~Lyn
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Cutting the cheese into cubes does sound like a great idea, Lyn! the sweet and salty combination here is truly a winner. 🙂
Ha! I know, An! This great idea shall not go to waste! lol! 🙂
Beautiful muffins! You know I love cornbread and this with the honey and cheese sounds wonderful. One of them would be great for an afternoon snack.
Thanks, Renee!
You could shred some and put more cubes of cheese the next time. The more cheese the better! These look delicious just as they are though. You always have the cutest muffin papers.
You’re right, Stacy! More cheese!!! 🙂 Thanks!
How did you know that gruyere is my favorite cheese ever?!
I don’t know~ I just KNEW! *hugs*
Soooooo good! Honey & gruyere & cornbread, all in one muffin??! Yummmmmmmmmmmmmmmmmmmmmmmmyyyyyyyyyy!!!!!
Thanks, Kayle! Somehow I managed to get this party going! 🙂
Those muffins are very pretty and they look delicious.
Thanks, CJ!
Would not have thought of this pairing – GREAT IDEA. Thanks!
Those are gorgeous and sound delicious. Pinning!
Thanks, Laura!
The only way to make this more awesome would be…wait…never mind. Awesome enough as it is. 🙂
😀 Thanks Stephie!
These look wonderful. I made some cornbread today without any sugar (I used only honey) and no butter. Umm, they weren’t so good :-). I sure wish I’d made yours instead!
Ha! Susan, bless your heart.