Wednesday, June 17, 2015

Honey Cornbread Muffins

I love cornbread, whether it is in bread of muffin form! I find it easier to serve in muffin form, so I usually make it that way no matter what the recipe calls for. These were super yummy warm out of the oven. I made extras and froze them - I wasn't impressed with how they tasted out of the freezer. They were a bit dry. But, definitely moist and sweet tasting right out of the oven! :)

Honey Cornbread Muffins
(Recipe found at

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Preheat oven to 400. Into 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 to the dry ingredients 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.

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