Tonight for dinner, I made Shepherd’s Pie. I thought some type of cornbread would be good to go along with it, so I chose this honey corn muffin recipe. I think cornbread is one of those foods where people have very individual taste. Some like it sweeter, some not so sweet. Some like it more dense and moist, while some like it drier and crumbly. Some like it in the form of cornbread, some corn muffins, and some corn cakes. Some like it spicier as in a Mexican cornbread and some like it very plain to soak in buttermilk (some old timers like it that way). See what I mean? There’s about as many ways to fix cornbread as the people who eat it.
I found this particular recipe from Food Network’s show Down Home with the Neely’s. It not only has sugar, but also honey so it is sweeter than a lot of other recipes. It got a thumbs up from everyone at dinner tonight. It’s a keeper!
Honey Corn Muffins
Yield: 12 muffins
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/2 stick butter, melted
- 1/4 cup honey
Preheat oven to 400 °F.
In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
In another bowl, whisk together the whole milk, eggs, butter, and honey.
Add the wet ingredients to the dry ones and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers.
Bake for 15 minutes, until golden.