Don’t get me wrong, I love Jiffy cornbread as much as the next person, but this recipe is absolutely amazing. Not only are these corn muffins easy to make, the are, dare I say it…better than Jiffy cornbread.
I made a dozen of these muffins as a side to the Seven Can Chili I posted last week and they were excellent. The recipe for chili and the muffins make a lot of food so we took some to my parent’s and sisters. I would say that this recipe may replace the previously used recipe for Thanksgiving this year!
- 3/4 cup yellow cornmeal
- 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup milk (preferably whole but low-fat works too)
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- Preheat the oven to 350 degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use Bakers Joy)
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
- In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it’s okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
The Sharp House 