Honey Cornbread Muffins

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.

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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?

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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.

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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.

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Enjoy!

 

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One thought on “Honey Cornbread Muffins

  1. beth August 28, 2014 at 7:07 am Reply

    good advice…simple is better,. We are on the eve of fall and you are a Midwestern girl…body clock says “let’s make chili.”

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