Honey Cornbread Muffins

So I was making bean soup and wanted a corn muffin to accompany the soup for dinner.  I didn't really have a corn muffin recipe that I was particularly attached to until now. 

These Honey Cornbread Muffins will be added to my recipe box.  The muffins are simple and slightly sweet, not too light and not too dense.  I love it when I try something new that can become a staple recipe.  I only made one adjustment to the recipe and that was buttermilk in place of the whole milk.  I am sure the muffins will be equally good with whole milk. If you try the recipe and think your corn muffins are better, please let me know. 

Honey Cornbread Muffins

Recipe from The Neelys

(Printable Recipe)

• 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
• Special equipment: paper muffin cups and a 12-cup muffin tin

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.