Cornbread Muffins
Sweet with a tender crumb, these cornbread muffins make a great side dish.
Servings: 12
Equipment
- Mixing Bowls
- Wire Whisk
Ingredients
- ¾ cup yellow cornmeal
- 1 ¼ cups flour
- 1 tablespoon baking powder
- ½ cup sugar
- 1 teaspoons salt
- 2 large eggs
- 2 tablespoons honey
- ¾ cup milk
- 1 stick unsalted butter, melted and cooled
Instructions
- Preheat oven to 350℉. Spray a 12 cup muffin pan with non-stick cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. Set aside.
- Add the milk mixture and melted butter to the dry ingredients. Stir just until blended. Do not over mix, lumps are OK.
- Evenly spoon the batter into the prepared muffin pan, filling each well until almost full.
- Bake at 350℉ for 15 to 20 minutes or until the tops are golden. Cool the muffins for 5 minutes in the pan on a wire rack. Remove from the muffin pan and serve warm.
