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Learn moreThese tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!
Ingredients
- 1 1/4 cups all-purpose flour spooned into measuring cup and leveled-off
- 3/4 cups yellow cornmeal
- 10 tablespoons sugar plus 2 tablespoons
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs large
- 2 tablespoons honey
- 3/4 cups milk preferably whole but low-fat works too
- 1/2 sticks unsalted butter melted and cooled
Preparation
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray.
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps.
- Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full.
- Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.)
- Cool the muffins for a few minutes in the pan, then serve warm.