February 27, 2010

Easy Honey Cornbread Muffins

I LOVE cornbread, especially when it's sweetened with honey.

Over the years I've made a lot of cornbread that was just ok. There are two recipes that I like, Marie Callendar's mix and this one.

Easy Honey Cornbread

1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1/2 cup frozen corn, defrosted
1 cup milk*
2 eggs
1/2 stick butter, melted
1/3 cup honey

Whisk the dry ingredients together in a bowl. Beat the wet ingredients together and combine with dry. Don't over mix but make sure all everything is incorporated.

Portion into a greased muffin tin and bake for about 15 minutes at 400 degrees. Try not to use paper cupcake liners. The crust is one of the best parts.

*I never have milk in my house, but I almost always have half and half. So I use 1/2 cup 1/2&1/2 and 1/2 cup rice milk. Pretty much anything milk-like works. Just be aware of the fat content. This recipe is based on a whole fat milk, soy and rice milks usually have less fat.

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