I LOVE cornbread with just about anything. I could eat it for breakfast, lunch or dinner. The best is when it’s fresh out of the oven – still warm enough so the butter melts as you’re spreading it on. I used to buy those little Jiffy boxes from the grocery store to make a quick batch of corn muffins. But after discovering this delicious and easy recipe from the Neely’s, I will no longer have to buy those boxes again! I had no idea how easy it was to make cornbread from scratch. What I love most about this recipe, however, is the addition of honey. It gives the corn muffins a slightly sweet taste, which I think goes very well with butter. These muffins should keep for two to three days if kept in an airtight container, but I doubt you’ll have many leftover! 😉

Recipe
Yield: 6 muffins

INGREDIENTS:
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 tbsp. baking powder
1/4 cup granulated sugar
1/2 tsp. salt
1/2 cup milk
1 large egg
4 tbsp. unsalted butter, melted and slightly cooled
2 tbsp. honey

DIRECTIONS:
1. Place rack in center of oven and preheat to 400 degrees F. Line muffin tin with paper liners.
2. In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt.
3. In another bowl, whisk together the milk, eggs, butter and honey. Add the wet ingredients to the dry ingredients; mix until just combined. Do not over mix the batter!
4. Using an ice cream scoop, spoon the batter into the muffin cups to fill the paper liners. Bake for 15 minutes. Cool and enjoy!