I made these as part of a lunch, for some of my favorite 16-18 year old friends in November. Want to see a pic? They're so cute. Once a month we get to have lunch together either at Kathleen's, the school or my home. I promised I would post the recipe.
You know I'm a fan of cornbread of almost any type. These fit into the pantry ready category. Meaning you probably have all of the ingredients in your pantry to make these. Perfect with soup.
Honey Cornbread Muffins
The Neely's, Food Network
print recipe
1 cup yellow cornmeal
1 cup all-purpose flour
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
Special equipment: paper muffin cups and a 12-cup muffin tin
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 whole milk, 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 12-15 minutes, until golden.
I'm always on the lookout for a new cornbread recipe! Mine never seem to turn out, can't wait to try these!
ReplyDeleteHow fun! We are thinking on the same wavelength, girl...I just posted some yummy cornbread muffin pancakes!
ReplyDeleteThose muffins look just perfect!
ReplyDeleteThese are beautiful looking muffins, and I can totally imagine them going down a treat with a lovely, steaming hot bowl of soup. You're right - they are pantry ready - I have everything I would need in my pantry :-)
ReplyDeleteI have to try those! I am in search of a good sweet cornbread recipe. The last one I tried was a bit too sweet.
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