A spicy yet sweet rendition of traditional cornbread. The combination of ginger and cayenne pepper give a slight bite while the honey and cinnamon offset via subtle sweetness. Great paired with a spicy chili! Or served with Spicy Honey Butter.

Corn Bread Muffins


  • ½ C All purpose flour
  • ¾ C Yellow cornmeal
  • 1½ tsp Baking powder
  • ¼ tsp Salt
  • ½ tsp Ground cayenne pepper
  • ½ tsp Ground ginger
  • 1 tsp Ground cinnamon
  • 4 tbsp Butter
  • ½ C Buttermilk
  • ½ C Honey
  • 1 Egg
  • For Spicy Honey Butter:
  • 2 tbsp Butter, warmed slightly
  • 1 tbsp Honey
  • 1 tsp Cinnamon
  • ½ tsp Cayenne Pepper



  1. Simply stir ingredients together rapidly.
  2. Preheat the oven to 350°F. Prepare a 12 muffin pan with cupcake liners, then set aside.
  3. Sift the flour, cornmeal, baking powder, salt, ginger, cinnamon and
  4. cayenne pepper into a bowl. Set aside.
  5. Melt the butter and set aside to cool slightly.
  6. Combine buttermilk, honey and egg. Add melted butter and whisk thoroughly.
  7. Pour into the flour mixture and use a rubber spatula to fold the ingredients
  8. together.
  9. Scoop the batter evenly into liners, using an ice cream scoop helps.
  10. Bake for 12-15 minutes. Enjoy!

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