Even though I tend to like my cornbread on the sweeter note, this recipe is quite versatile. A couple of changes and you could have yourself a savory treat too. These pair exceptionally well with a bowl of soup or chili, slathered with a delicious jam or butter for breakfast.
If you want to go the savory route I recommend bacon, jalapeños, herbs, corn kernels, grated cheddar – they would all make for great additions.
Over to the recipe: Soft and tender with a fluffy crumb – Honey Cornbread Muffins.
- 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
- Preheat 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 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
Before I head into today’s variations, I want to share some very exciting news. My dear friend, Nancy from Spicie Foodie has launched her ebook – Yummy Pics: A Food Blogger’s Guide to Better Photos. She has beautifully covered topics from composition to cheap lighting solutions to photography burn-outs. It currently is on sale and available for just $8.99. So hurry over and get your copy now. I promise you this is your one stop guide to learn everything about food photography and you’ll be totally inspired to take better pictures.
#MuffinMonday: Round Up