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! 😉 Continue reading →