Cornbread is a great accompaniment to many meals. I truly enjoy a really good cornbread, no matter how it’s made…in a loaf, muffins or a cast iron skillet. It’s the Southern girl in me. Recently I had a friend over and served these muffins as a side with main salad. They were the perfect texture and, by not using paper muffin liners, they get a crispy edge. Reheating them is easy. In the oven is best. I just put them on a baking sheet and reheated in a 350 degree F. oven for about 8 minutes. The edge was crispier after reheating. Serve these muffins with fried chicken, an entree salad, salisbury steak, soups, chili or any comfort food.
3/4 cup yellow cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
2 large eggs
2 tablespoons honey
3/4 cup milk
1 stick (1/2 cup) unsalted butter, melted and cooled
Preheat oven to 350 degrees F. Spray a 12 cup muffin pan with non-stick cooking spray. (You can use muffin liners but the edges will not be crispy.)
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
In a separate bowl break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir just until blended. Do not over mix, lumps are OK. Spoon the batter evenly into prepared muffin pan, filling each well almost full. Bake 15 to 20 minutes or until the tops are golden and set. Cool the muffins for 5 minutes in the pan on a wire rack and serve warm.
To reheat: Place muffin on baking sheet in preheated 350 degree oven for 5 – 8 minutes or until hot. This produces a crispy edge.