Rosemary-Cane Syrup Cornbread Muffins

Test kitchen professional Melissa upgraded the stir-together cornbread mix of her childhood with these slightly sweet, from-scratch muffins.

Rosemary-Cane Syrup Cornbread Muffins
Yields: 12
  • 1½ cups plain yellow cornmeal
  • ¾ cup all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons chopped fresh rosemary
  • 1¼ teaspoons kosher salt
  • 2 large eggs
  • ¾ cup whole milk
  • ⅓ cup cane syrup
  • Softened butter, to serve
  1. Preheat oven to 425°. Spray a 12-cup muffin pan with baking spray with flour.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, rosemary, and salt. In a small bowl, whisk together eggs, milk, and cane syrup. Make a well in center of dry ingredients; add egg mixture, stirring just until combined. Divide batter among prepared muffin cups.
  3. Bake until a wooden pick inserted in center comes out clean, 12 to 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Serve with butter.



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