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Sunday SupperThe #SundaySupper Tastemakers are coming at ya this week with ah-MAIZE-ing recipes! Was that corny? I'm all ears! heehee You've probably guessed by now we're all about corn this week! Scroll down past my recipe for a whole list of Summer Corn Recipes to enjoy before the season is over. Thanks goes out to Ellen, of Family Around the Table, for all of her hard work in making this event possible.
A Touch of HoneyWith the addition of honey, these cornbread muffins are slightly sweet. I do mean slightly. They are by no means as sweet as a northern style cornbread, but spread on some sweet, creamy butter and you are in for a real treat! My husband won't put butter on them and then complains they are not sweet enough. I just tell him to talk to the hand! These muffins are made for butter, so if you choose to eat them without, then you have to suffer the consequences. I'm all about the tough love haha
How do you like your cornbread?Southern style with a dense texture and almost no sweetness? or do you crave the sweeter cornbread of the north with a cake-like texture? If you aren't sure where you stand on cornbread politics, I recommend giving this recipe a try. It's neutral, like Switzerland <smile>. Just remember to slather on the butter, because this dense cake with a hint of honey is the perfect canvas for sweet, creamy, salted butter. Enjoy!
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My Honey Cornbread Muffins are a mix of both southern and northern cornbread variations. The texture leans towards a traditional southern cornbread, however, the flavor is slightly sweet adding that northern twist
- 1 1/4 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup Honey Granules (I use Tate & Lyle Honey Granules. You can sub 1/2 cup white granulated sugar in place of the honey granules)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 1 cup milk
- 1 egg
- Butter, softened, for serving
- Prepare a 12-cup muffin pan by greasing just the bottoms of the muffin cups.
- In a large mixing bowl combine 1 1/4 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup Honey Granules, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt. Whisk to mix well.
- In a microwave safe bowl or large measuring cup, melt 4 tablespoons butter. Add 1 cup of milk and 1 egg. Whisk to combine.
- Pour wet ingredients into dry and gently mix until until just combined. Allow the mixture to sit, undisturbed, while the oven preheats.
- Preheat the oven to 400°F.
- When the oven is nearly up to temperature, use a medium scoop to fill each muffin cup 3/4 full with the cornbread muffin batter. Place the muffin pan in the preheated oven and bake for 12-15 minutes until the tops of the muffin bounces back when gently pressed. Allow to cool slightly in pan. Carefully run a butter knife around the edge of the muffins to loosen and remove to a wire rack. Serve warm with softened butter and enjoy!
Prep Time: 10 mins.
Total time: 25 mins.
Tags: Honey Cornbread Muffins, Muffin, Honey, Sweet, Cornbread, Baking, Southern, Bread, Easy Recipe, Corn
Click on the photo check out my Skillet Cornbread Recipe. It has a crispy outside that is to die for!
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