Cornbread Muffins with Honey Golden Fig Butter

Who doesn’t love muffins? Buttermilk cornbread muffins with corn make a mighty companion to chili, crumbled into soup or even as a salad sidekick. 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 Calimyrna 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.

Cornbread muffins with honey fig butter are home-baked portability. Made for picnics, potlucks, suppers and cornbread muffins with corn are a crowd-pleaser.

Buttermilk Cornbread Muffins & Golden Fig Honey Butter

Bake buttermilk cornbread muffins with fig honey butter for brunch or dinner. Cornbread muffins with buttermilk are perfect for crumbling into chilil.
Nutrition
Servings 16 people

Ingredients

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

Instructions

  • 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.

Notes

Recipe and photos by Annelies Zijderveld

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