On a recent visit from my parents, I had promised my mom that she would love the cornbread muffins baking in the oven. It had been a few years since I had made this recipe, but I remembered the muffins being really good.
Well, they weren’t exactly as I recalled. Sadly, we were both left disappointed. We have the same idea as to how we like our cornbread. On the sweet side, with a moist cake-like crumb. And the cornbread I made that day just didn’t hit the mark.
So…after my parents left that weekend, I got to work. After adding a bit of this and deleting a bit of that, and eating way too many cornbread muffins from the Test Kitchen, I came up with a new recipe that left a smile on my face. I passed the final basket of muffins through to my Test Kitchen Official Tasters (husband and 2 daughters) and they gave my Honey Cornbread Muffins a solid 3 thumbs up. The 8-year-old Taster told me to never make them any other way. Ever.
Now I just have to make a batch for Mom, to receive her cornbread blessing.
These muffins are the perfect companion to anything with barbeque sauce, and are great served with a bowl of chili or a summer lettuce salad piled high with fresh yummies from the garden. They also freeze well, so I recommend making extra to pull out as a quick side for a future meal.
Honey Cornbread Muffins
1 c. cornmeal
1 c. all-purpose flour
1/2 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1/2 c. butter, melted
2 large eggs
1/4 c. honey
Preheat oven to 375°. Spray a standard muffin pan with cooking spray, or line your pan with muffin paper liners.
In a large bowl, mix the cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.
Evenly divide the cornbread mixture into your prepared pan. Bake for 15 minutes, or until golden.
Yield: 12 muffins
Source: a farmgirl’s dabbles