Some people spend their whole life looking for the perfect chocolate chip cookie recipe, the perfect pizza dough, or even the perfect chocolate cake recipe. Me? I’ve spent years looking for the perfect cornbread recipe. I like my cornbread sweet, but not too sweet, and soft and buttery with no kernels or corn. I’ve made dozens of recipes, but they all seem to turn out dry, bland and crumbly. That is, until today.
From this day forward, I will never try another cornbread recipe, as long as I live. The honey in the recipe adds the perfect amount of sweetness, while keeping it moist and tender. It requires no special ingredients like buttermilk, so I can whip up these cornbread muffins in minutes with ingredients that I always have on hand. With the amount of soups and chilli that will be on the menu this fall to keep up us warm in the chilly western PA weather, I see myself making these quite a bit!
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- ½ stick butter, melted
- ¼ cup honey
- 2 tablespoons butter, melted
- 2 tablespoons honey
- Preheat the oven to 400 degrees F.
- 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 muffin tin, then evenly divide the batter among the tins. Bake for 15 minutes, or until golden brown.
- Mix together the extra melted butter and honey, and brush on top of the warm cornbread muffins.
Source: Food Network.com