These Honey corn muffins with kickin' cranberry sauce are a great side for any soup in this cold winter weather.
What makes these Corn Muffins a great side dish?
I have the absolute perfect honey corn muffin with kickin' cranberry sauce to go with any of those cold weather soups that you've been cooking up to stay warm in this winter weather.
The honey corn muffins are adapted from the fabulous recipe from A Farmgirl's Dabbles. The adaptations were made due to my lack of ingredients and luckily for me worked perfectly for the muffins. These muffins were go perfectly with just about any soup, but we are partial to my Italian Wedding Soup and Crockpot Turkey Chili.
- Whole wheat flour
- Baking soda
- Heavy cream
- Brown sugar
- Fresh cranberries
- Dijon Mustard
Why top them with Cranberry sauce?
The honey corn muffins are great by themselves, but guess what, the kickin' cranberry sauce puts them over the edge. The cranberry sauce includes fresh cranberries that give them a sweet, tart taste that is kicked up a notch with the addition of horseradish. So good!
I have to be honest though. My favorite part of these muffins is definitely the Kickin' Cranberry Sauce. I had made the sauce for this Cranberry Dinner Party Appetizer and topped it on crackers and cream cheese.
Yum, of course because of the cream cheese, but I literally wanted to just eat the cranberry sauce by itself. Did I mention that I don't like fresh cranberry sauce? Well, this cranberry sauce totally changed my mind.
Honey Corn Muffins with Cranberry Sauce Recipe
Honey Corn Muffins:
- 1 cup cornmeal
- 1 cup whole wheat flour
- ½ cup sugar
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup heavy cream
- ¾ cup milk
- ½ cup melted butter
- 2 eggs
- ¼ cup honey
Kickin' Cranberry Sauce
- ½ cup sugar
- ½ cup brown sugar
- 1 cup water
- 12 oz. fresh cranberries
- 3 tablespoons horseradish
- 1 tablespoon Dijon Mustard
For the muffins:
- Preheat oven to 375 F. Spray a muffin tray with baking spray.
- Combine all dry ingredients and then stir in wet ingredients. Place the mixture into the prepared muffin tray and bake for 15 minutes.
For the Cranberry Sauce:
- In a large saucepan bring sugars and water to a boil over medium heat. Stir in cranberries and return to a boil. Cook for 10 minutes or until thickened.
- Let cool. Stir in horseradish and mustard. The sauce can be refrigerated and kept similar to jelly.