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There must be a gazillion recipes for corn muffins; I ran across this one when looking for something a little "different". The original used Lemon & its zest; I personally like Lime better, which is why I happened to have some in the frig! I made some other substitutions, like upping the sugar content; I like my cornbread SWEET, like a good Hoosier does. I also halved the recipe initially, because I only wanted to make a handful.


  • 1 stick sweet Butter
  • 2lg Eggs
  • 1c Sour Cream
  • 1/4c Buttermilk
  • 1/3c Honey
  • Juice & Zest of 1 Lime
  • 3tblsp granulated Sugar
  • 1/2c AP Flour
  • 1-1/4c Cornmeal
  • 1tsp Baking Powder
  • 2tsp Salt


  • Preheat oven to 350deg F, and line muffin tins w/paper or grease.
  • Mix together first SIX ingredients with electric mixer til well blended and smooth.
  • Sift together remaining ingredients, and add a little at a time to wet mixture, beating to incorporate.
  • Fill muffin tins 3/4full; bake 25min til golden.
  • Cool slightly before serving.

Categories: Dairy  Eggs  Muffin 
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