Why recepie famous for?
Honey Cornbread Muffins are a mix of both southern and northern cornbread variations. The texture leans towards a traditional southern cornbread, however, the flavor is slightly sweet adding that northern twist
Ingredients
1 1/4 cup yellow cornmeal1 cup all-purpose flour
1/2 cup Honey Granules (I use Tate & Lyle Honey Granules. You can sub 1/2 cup white granulated sugar in place of the honey granules)
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted
1 cup milk
1 egg
Butter, softened, for serving
Instructions
Prepare a 12-cup muffin pan by greasing just the bottoms of the muffin cups.In a large mixing bowl combine 1 1/4 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup Honey Granules, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt. Whisk to mix well.
In a microwave safe bowl or large measuring cup, melt 4 tablespoons butter. Add 1 cup of milk and 1 egg. Whisk to combine.
Pour wet ingredients into dry and gently mix until until just combined. Allow the mixture to sit, undisturbed, while the oven preheats.
Preheat the oven to 400°F.
When the oven is nearly up to temperature, use a medium scoop to fill each muffin cup 3/4 full with the cornbread muffin batter. Place the muffin pan in the preheated oven and bake for 12-15 minutes until the tops of the muffin bounces back when gently pressed. Allow to cool slightly in pan. Carefully run a butter knife around the edge of the muffins to loosen and remove to a wire rack. Serve warm with softened butter
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