Eating these cheddar + honey cornbread muffins, fresh from the oven, is an otherworldly experience. These muffins bring together two of my favorite ingredients – Tillamook’s award-winning sharp cheddars and lots of sweet local honey. They are bold and rich and golden with a caramelized, crispy top and moist, fluffy center. Unexpected and oh so delicious, my muffins are a sweet + savory twist on a Southern classic.

For generations, my mother’s family has been dairy farmers in the Lone Star area of Kansas. My childhood summers were spent on our family farms, exploring the countryside with my cousins and brothers, “helping” with chores, swimming in the lake, eating homemade ice cream and drinking “fresh from the cow” milk. Thus, partnering with Tillamook, a farmer-owned dairy cooperative, is a true honor.

Tillamook is committed to producing the highest quality dairy products, in environmentally sustainable ways, while also investing in and supporting the next generation of dairy farmers. They believe in giving back – to the farmers, to the community, to the land. This resonated with me immediately as I have witnessed firsthand how difficult, rewarding, stressful and meaningful it is to be a dairy farmer. It’s not just a job, it’s a passion and an all-consuming lifestyle.

My cheddar + honey cornbread muffin recipe, developed using simple + wholesome ingredients, pays homage to my family’s passion for high-quality diary products while celebrating my love of Southern food. The sharp, salty flavor of the medium sharp and extra sharp cheddar is beautifully balanced with the rich sweetness of the honey. I only use unbleached cake flour in this recipe as the lower protein content and very fine grind produce a light and airy muffin. The tangy Greek-style yogurt and creamy cultured butter ensure these muffins are perfectly moist, always. Tillamook products are now available nationwide so grab some and get to baking! xo, Marcy

Cheddar + Honey Cornbread Muffins

  • 1 C stone ground corn meal
  • 1 C unbleached cake flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 C Tillamook Medium Cheddar, finely grated
  • 1 C Tillamook Special Reserve Extra Sharp Cheddar, finely grated
  • 1/3 C honey
  • 5 eggs
  • 1 C plain, Greek-style yogurt (full fat)
  • 1/2 C unsalted cultured butter, softened
  • cooking spray
  • honey + extra cheese for topping

Preheat oven to 425 degrees. Grease the muffins tins with cooking spray. Set aside.

In a large bowl, whisk together the cornmeal and cheese. In a medium bowl, whisk together the honey, eggs, yogurt and cultured butter. Pour over the cornmeal mixture and stir until dry ingredients are moistened. Spoon the batter into the prepared muffin tins, filling three-quarters full. Top each muffin with a drizzle of honey and shredded cheese.

Bake for 15 minutes or until the tops are slightly browned. Enjoy fresh from the oven!

Makes One Dozen