Tiny Corn Muffins - Easy Thanksgiving Sides

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Nov. 19, 2014

Tiny Corn Muffins are perfect for little hands to hold and are a delicious holiday side dish.


Cornmeal 1 3/4 Cup (28 tbs)
Flour 3/4 Cup (12 tbs)
Baking powder 1 Tablespoon
Baking soda 1 Teaspoon
Salt 1/2 Teaspoon
Honey/Agave 1/4 Cup (4 tbs)
Buttermilk 1 1/2 Cup (24 tbs)
Eggs 2 Large
Vegetable oil 1/4 Cup (4 tbs)
Cooking spray 2 Dash



Preheat oven to 425 degrees. Spray a 24 cup muffin tray with cooking spray.



In a large bowl, mix together cornmeal , flour, baking powder, baking soda  and salt.

In a separate bowl, whisk together honey, buttermilk, eggs and vegetable oil.

Pour the cornmeal mixture into the wet ingredients and combine thoroughly.

Pour into prepared muffin cups and bake for 15 minutes or until a toothpick comes out clean when inserted inside.


Serve with some gravy. 

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 396Calories from Fat 116

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 627 mg26.13%

Total Carbohydrates 61 g20.3%

Dietary Fiber 3 g12%

Sugars 10 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet