Honey Cornbread Muffins: Holiday Recipe #10

For JN, fellow teacher and cornbread baker

I normally do not do any sort of bread at my Thanksgiving dinner...mainly because I have too much other stuff to prepare and it's just not a priority on my list. But friend asked me about cornbread a while back, ad I thought I'd give it a bit of a whirl. The great thing about a cornbread muffin is that mix up really quickly, bake quickly and get eaten quickly. (Daughters gobbled up two each before I could tell them to leave me six for the stuffing the next day.)

Oh yes, these will be used in a cornbread stuffing I am trying out, but they were so good as they were, I wanted to post it as its own.

These would be excellent with the Turkey Chili.

Honey Cornbread Muffins (adapted from The Neelys)
Makes 12

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup buttermilk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin

Directions

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 buttermilk, 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.

Serve with butter and honey.

Printable recipe

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