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Aldrick Winters

Boston market cornbread recipe

This Boston Market cornbread recipe makes soft, buttery cornbread muffins with a slightly sweet flavor and tender crumb. They have a golden crust and moist interior just like the restaurant version. Perfect as a side for BBQ, chili, or comfort meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Side Dishes
Cuisine: American
Calories: 210
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • ½ cup unsalted butter melted
  • ¼ cup honey

Equipment

  • Mixing bowl
  • Whisk
  • Muffin tin
  • Measuring cups and spoons
  • Rubber spatula

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
  3. In another bowl, whisk the milk, eggs, melted butter, and honey until smooth and fully blended.
  4. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. The batter should look smooth but slightly thick.
  5. Divide the batter evenly into the muffin cups, filling each about ¾ full.
  6. Bake for 13–15 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring to a rack. Serve warm for the best flavor and texture.

Video

Notes

  • For extra moisture, brush the tops with a little melted butter right after baking.
  • Do not overmix the batter, or the cornbread may become dense instead of soft.
  • These muffins freeze well for up to 2 months in an airtight container.