A few years ago I decided to try corn bread that was served at a restaurant and I have never turned back. After trying and toying with a few different recipes, I have found that I love cornbread that is sweetened with honey, even though I am not a huge fan of honey. Go figure. This recipe is quick, easy, sweet, and my go to cornbread recipe anytime I make a pot of chili.
Sweet Honey Cornbread Muffins
What You Need:
1 cup all-purpose flour
1 cup yellow cornmeal
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
What You Do:
Preheat oven to 400 degrees (F)
Line a muffin tin with paper baking cups.
Melt the butter in the microwave (it should take about 30 second, but the time will depend on your microwave). Set aside to cool.
In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, salt, and baking powder. Set aside.
In another bowl, whisk the milk and eggs together. Then add the honey and the cooled butter and whisk until combined.
Once combined, pour the mixture into the dry ingredients and stir. Do not over mix.
Fill the muffin tins 3/4 of the way batter. I use a large cookie scoop to make sure the tins are filled evenly (for even cooking).
Bake for 14-16 minutes until edges become golden in color.
Once baked, remove the muffins from the tin and allow to cool on a wire rack for 5 minutes.
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These are best enjoyed the same day they are baked, but can be stored for 2-3 days in an airtight container. Although once you try one they probably won't last 2 or 3 days.
They go perfect with my Easy One Pot Chili too! And it is perfect for a cold, rainy night!
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