Honey Cornbread Muffins With Cinnamon Honey Drizzle

Honey Cornbread Muffins
I am a sucker for breakfast foods at supper.
 At least once a week we have breakfast for supper. However, sometimes I get tired of pancakes and waffles.  I want something different, and these honey cornbread muffins hit the spot!  With the help of Jiffy corn muffin mix, they’re easy too.

The cinnamon honey drizzle gives them just the right amount of sweet, without swimming in sugar.  Mmmm.


Honey Cornbread Muffins With Cinnamon Honey Drizzle

Serves 2.5 dozen
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Bread, Breakfast
Yummy honey cornbread muffins, glazed with a sweet cinnamon honey drizzle.


For the drizzle

  • 1 cup Confectioners Sugar
  • 1/2 cup Honey
  • 2 Tablespoons Non Dairy Milk ((I used vanilla rice milk))
  • 1/4 teaspoon Cinnamon

For the muffins

  • 2 8.5 oz Boxes Jiffy Corn Muffin Mix
  • 4 Large Eggs
  • 1 cup All Purpose Flour
  • 1 cup Non Dairy Milk ((I used cashew milk))
  • 1/2 cup Honey


For the muffins
Step 1 Preheat the oven to 350.
Step 2 In a large bowl, combine the Jiffy mix, eggs, flour, non dairy milk and honey.
Step 3 Stir with a whisk until all ingredients are well combined and most of the lumps are gone.
Step 4 Set the mixture aside to rest for 5 minutes.
Step 5 Grease your muffin pan or line it with muffin liners, then fill each cup 1/2 - 3/4 way full.
Step 6 Bake at 350 until the edges are golden brown. Transfer the muffins to a cooling rack.
Step 7 Allow the muffins to cool slightly, then glaze them with the cinnamon honey drizzle.
For the drizzle
Step 8 In a small bowl, combine the confectioners sugar, honey, non dairy milk and cinnamon.
Step 9 Stir until all ingredients are well blended and lumps are gone.
Step 10 Drizzle generously over the cooling muffins.

Creamy Dairy Free Polenta

Dairy Free Polenta Recipe

This post contains affiliate links. See my full disclosure for more information.

I’ve recently discovered a love for polenta.  I don’t know what took me so long.  I’ll chalk it up to being a slow learner.  However, once I learn my lesson…I’ve got it for good.

And polenta?  Mmmm, it’s here to stay!

Last night I made this creamy, dairy free polenta and it was a HUGE hit!  Every last bit was gone and the kids still wanted more. This dish is delish on its own, or top it with sauteed meats or veggies. Yum!

But before I get to the recipe, let me share a few bits of advice.  I’ve found the secret of cooking well dairy free, is cooking with quality ingredients.  Unfortunately they’re not always easy to find, and they’re usually a little more expensive.  But worth it!

Thankfully, two weeks ago I found many dairy free products at a local Martins Food Market!  This was a boon because I used to drive 40+ minutes for a grocery store with a good dairy free selection.  The inconvenience meant I didn’t always have quality products on hand.

This resulted in subpar taste – your average dairy free margarine just doesn’t have the flavor you’re looking for.  So go the extra mile (literally) for the good stuff.  Your taste buds will thank you!

Now, on to the recipe.  I made this yummy treat with quality ingredients like Bob’s Red Mill Corn Grits, Daiya “cheese” shreds, and Earth Balance Buttery Sticks.  Also, while I usually cook with fattier milk alternatives, I chose rice milk for this recipe as it adds a subtle sweetness.

You don’t need extra fat with the dairy free butter and cheese.  Enjoy!

Creamy Dairy Free Polenta

Serves 8-10
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Serve Hot
A rich and creamy polenta recipe with no diary. Quick and easy, this recipe is good alone or topped with sauteed meat or veggies.


  • 4 Cups Rice Milk
  • 3 Cups Water
  • 1 1/2 Cups Corn Grits (I used Bob's Red Mill)
  • 4 Tablespoons Non-Dairy Butter (I used Earth Balance Buttery Sticks)
  • 1/2 Teaspoon Salt
  • 1-1 1/2 Cups Shredded Non-Dairy Mozzarella (I used Diaya Shreds)


Step 1 In a heavy-bottomed pot, over medium-high heat, combine the rice milk, water, non-dairy butter and salt. Stir well and bring to a boil.
Step 2 Reduce the heat to low and slowly pour in the corn grits - stir constantly as you pour to avoid lumps.
Step 3 If necessary, reduce the heat more to maintain a very low simmer. Lightly simmer the polenta, stirring frequently, until the mixture has thickened and the corn grits have softened (about 10 minutes).
Step 4 Remove the polenta from the heat and stir in the non-dairy mozzarella to taste.
Step 5 Your polenta should be rich and creamy, not thick or gelled. If it is too thick, thin the mixture with water, rice milk or good olive oil, one tablespoon at a time until you reach the desired consistency.

Double Dark Chocolate Peanut Butter Milkshake – Dairy Free Recipe

It’s that time again, time for the second edition of the Dairy Free link up.  Remember, this link up is for anything diary free.  Share your recipes, grocery store finds, your allergy stories, etc.  Your post does not have to be new, just relevant.  The rules:

dairy free recipes

Every Tuesday I’ll share some dairy free encouragement, advice, products or recipes and invite you to do the same. The rules of participation are easy.

  1. Your post must pertain to dairy free life. (recipes, products, advice, etc)
  2. You must link back to this site within you post.
  3. Your post does not have to be new, but do not link more than 3 posts per week/link up.

If any of those rules are not followed – your link will be DELETED.  That’s it.  On with the dairy free goodness!

Today, I’m sharing a simple recipe for a yummy dairy free milkshake that satisfies my sweet tooth with rich chocolate, but doesn’t make me feel too guilty because it has protein.  This shake is not super sweet, as I make it with dark chocolate almond milk.  Plus, my ice cream of choice has a rich, dark flavor.  But feel free to supplement the chocolate flavors of your choice to please you palate. Here we go, deliciousness in only FOUR easy ingredients. 

chocolate peanut butter milkshake

Print the Recipe!

Double Dark Chocolate Peanut Putter Milkshake – Dairy Free

Serves 1
Prep time 3 minutes
Cook time 2 minutes
Total time 5 minutes
Dietary Vegetarian
Meal type Dessert
Misc Child Friendly, Serve Cold
Easy and delicious dairy-free Double Dark Chocolate Peanut Butter Milkshake.


  • 1 cup Dark Chocolate Dairy Free Milk (I used Silk)
  • 1/2 cup Dairy Free Chocolate Ice Cream (I used So Delicious)
  • 1/4 cup Smooth Peanut Butter
  • 1/2 teaspoon Peanut Butter Extract


  • 3 Ice Cubes or Frozen Banana Slices


Step 1 Combine all ingredients in a blender.
Step 2 Blend on high speed until smooth, creamy and delicious.

Now it’s your turn!! Link up your diary-free post below: