One-Bowl Honey Butter Cornbread Muffins

By Sprig Originals ✓ · cooked up in Sprig

Twelve tender, craggy-topped cornbread muffins made in a single bowl and baked in a screaming-hot greased tin so the edges fry crisp on contact. The second they come out, they get brushed with warm honey butter that sinks straight into the crumb — the trick that turns a plain side into the thing everyone reaches for twice.

Ingredients

• 1 1/2 cups medium-grind yellow cornmeal
• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 1/4 cups buttermilk, well shaken
• 2 large eggs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 2 tablespoons vegetable oil or bacon fat, for the tin

• 4 tablespoons unsalted butter
• 3 tablespoons honey
• 1/4 teaspoon flaky sea salt

Instructions

1. Set a rack in the middle of the oven and heat to 400°F. Brush or spoon about 1/2 teaspoon of vegetable oil or bacon fat into each cup of a standard 12-cup muffin tin, coating the bottom and up the sides. Slide the empty greased tin into the oven for 5 to 7 minutes while you mix — it should be hot enough to sizzle when the batter hits it.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until no lumps of baking powder remain.
3. Add the buttermilk, eggs, melted butter, and 2 tablespoons honey directly to the same bowl. Whisk from the center outward just until the dry streaks disappear, about 20 seconds. The batter should be thick and slightly lumpy — stop as soon as it comes together, or the muffins will turn tough and domed instead of tender.
4. Let the batter rest on the counter for 5 minutes so the cornmeal hydrates. Meanwhile, melt the 4 tablespoons butter for the honey butter in a small saucepan or the microwave, then whisk in the 3 tablespoons honey and the flaky salt; keep it warm.
5. Pull the hot tin from the oven and set it on a heatproof surface. Working quickly, divide the batter among the 12 cups using a 1/4-cup measure or large spoon — you should hear a faint sizzle. Fill each cup about three-quarters full.
6. Bake at 400°F for 16 to 19 minutes, until the tops are golden with a few cracks, the edges have pulled slightly from the tin, and a toothpick in the center comes out with no wet batter. Rotate the pan front-to-back at the 10-minute mark if your oven bakes unevenly.
7. The moment the tin comes out, brush the tops generously with the warm honey butter — about 1 teaspoon per muffin — and let it soak in for 60 seconds. Brush a second coat with whatever remains.
8. Let the muffins sit in the tin 5 minutes, then run a small offset spatula or butter knife around each one and lift them out. Serve warm, with any leftover honey butter on the side.

Chef's tips

Nutrition (per serving, estimated)

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