I learned an important lesson this week while making cornbread muffins.
Don’t over-think things. Simple is best.
Who says the best lessons aren’t learned while baking anyways?
A few weeks ago I made a cornbread crumb cake that was delicious albeit a little time-consuming.
And yesterday I cooked up a batch of vegetarian chili and was looking for a quick corn muffin recipe to go along with it. Let’s avoid getting into the details as to why I felt the need to make chili when it was 96 degrees outside and focus on the fact I discovered a quick and simple corn muffin recipe in the process, shall we?
I scanned several recipes, knowing I didn’t want to mess with anything vegan, jalapeno or healthy on this particular day when I settled on this one. Wouldn’t you know it turned out way better than my other more complicated attempts and it took half the time.
Honey Cornbread Muffins
-adapted from The Neely’s via Food Network. Makes 6 muffins. Double recipe for 12.
- 1/2 C cornmeal
- 1/2 C flour
- 1/2 TBL baking powder
- 1/4 C sugar
- 1/2 tsp salt
- 1/2 C milk
- 1 egg
- 1/4 stick butter, melted
- 2 TBL cup honey
Preheat oven to 400 degrees.
In a large bowl, combine cornmeal, flour, baking powder, sugar and salt.
In a liquid measure, whisk melted butter, egg, milk and honey.
Add wet ingredients into wet and stir until just combined.
Fill silicone baking cups or paper-lined tins 3/4 of the way full.
Bake for 12-15 minutes or until a toothpick comes out clean.
Serve with butter or extra honey.