Makes about 12 muffins
This is not the usual cornbread I make but it is a nice variation - it is sweet - and adding the butter and honey makes them sweeter but sometimes that is a good thing. We served them the other night with a spicy chili and they complimented it very well!
- 2 large eggs
- 1 cup buttermilk
- ¼ cup raw honey
- ¼ cup butter, melted and cooled
- 1 ¼ cups cornmeal
- ¾ cup flour
- 1 TB baking powder
- ¼ cup firmly packed light brown sugar
- 1 tsp salt
- Butter and Bluegrass Wildflower Honey to serve
- Preheat oven to 400F.
- Lightly spray each cup of a standard 12 cup muffin pan with vegetable spray or line with muffin papers.
- In a medium bowl whisk the eggs. Add the buttermilk, honey, and butter and whisk again until combined.
- In a large bowl whisk together the cornmeal, flour, baking powder, both sugars and salt.
- Make a well in the middle of the dry ingredients, pour the wet ingredients into the well and fold the dry into the wet until just mixed.
Fill each muffin cup about three-quarters full. Tap the bottom of the pan against counter to level the batter. Bake for 12-15 minutes or until the tops are golden brown and toothpick inserted in the center of a muffin comes out clean. Transfer muffins to a cooling rack for 10-15 minutes - serve while they are still warm with lots of butter and raw honey!