Who doesn’t love muffins? Cornbread muffins with corn make a mighty companion alongside dinner, crumbled into soup or even as a salad sidekick. We switch things up a bit with cornbread muffins with honey fig butter that brings a fruity twist to the condiment.
Our rustic cornbread muffins with honey fig butter are kind of addictive, and are a great addition to the picnic basket. Featuring three kinds of corn: corn flour also known as masa harina, coarse cornmeal or polenta, and corn kernels, the muffins are refined flour-free and gluten-free. All you need to get busy baking are two bowls, so they couldn’t be easier to mix and bake. Corn and figs might be unexpected but are a natural duo! Orchard Choice Golden Figs and Sun-Maid Golden Figs complement the sunny sweetness of corn. Try the golden fig honey butter on toast, as a base to a pan pasta sauce or even melted on steamed root vegetables like carrots, turnips or even radishes.
Try cornbread muffins with honey fig butter along with bowls of chili or our Mediterranean beef stew. Cornbread muffins with corn kernels are especially good when corn is fresh and in season, but you could also use frozen corn that is defrosted.
Buttermilk Cornbread Muffins & Golden Fig Honey Butter
Cornbread Muffins with Corn
- 2 cups masa harina corn flour
- 1 cup coarse cornmeal
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup buttermilk
- 1/3 cup honey
- 1/2 cup melted coconut oil cooled
- 1 cup corn kernels optional
Fig Honey Butter
- 8 ounces Orchard Choice California Golden Figs or Sun-Maid Calimyrna Figs stems removed (1 1/4 cups)
- 1/2 cup plus 3 tablespoons cold unsalted butter
- 1/4 cup honey
- 3/4 teaspoon kosher salt
- Flaky sea salt optional garnish
- Preheat oven to 400F. Mist two 12-well muffin tins with cooking spray.
- Make Corn Muffins: Mix corn flour, cornmeal, baking soda, and salt until combined. In a separate bowl, whisk eggs, buttermilk, honey, and coconut oil until smooth. Pour wet ingredients into dry ingredients. Stir until combined, adding in 3/4 cup corn once almost fully mixed. Portion 1/4 cups of batter—it’s going to be thick so you could even pat into balls and place in muffin wells. Lightly press in remaining corn kernels on top.
- Bake for 15 minutes on middle rack or until toothpick comes out clean. Cool for 5 minutes in muffin tin before turning out on a plate.
- Make Fig Honey Butter: Place figs, butter, honey, and kosher salt in a food processor. Process until smooth and combined. Scoop out butter with a spatula to serve right away. Or, chill until set: scoop onto parchment paper to roll into a log with ends twisted or spoon into a bowl, covered with plastic wrap. Sprinkle on flaky sea salt just before serving, if desired.