Thursday, December 08, 2011

Corn Bread Muffins

Honey Cornbread!

What's this? A recipe? Why yes! Now that my exam is over, I've been getting back into the kitchen a bit. I made these for the express purpose of leaving them out to be stale so I could use them in our Thanksgiving stuffing, but since the recipe yielded more than expected, we had extras for noming. I found the recipe at Food Network's site.

Makes: 12-18 muffins

1 cup yellow cornmeal
1 cup flour
1 tbsp baking powder
1/2 cup sugar
1 tsp salt
1 cup nonfat milk
2 eggs
1/2 stick butter, melted
1/4 cup honey

PREHEAT oven to 400F
GREASE or LINE muffin tin

MIX cornmeal, flour, baking powder, sugar, and salt together in a large bowl.
WISK eggs in small bowl
ADD milk, eggs, melted butter, and honey
STIR until just mixed

SCOOP batter into muffin tins

BAKE 15 mins, until golden.

My Thoughts
1. The honey makes the muffins sticky so these are not the best finger food.

2. However, the honey also makes these wonderfully sweet and if you like sweet cornbread (or honey on your cornbread) you will love these.

3. The texture of these was perfect. Wonderfully springy and moist. : )


  1. Since visiting the States I have tried to make the very yummy cornbread, but have not had much success.As most recipes have buttermilk in , which I find difficult to get where I am in the UK. I am not sure I want sweet cornbread so could the honey be left out?

  2. I'm sure you could leave it out. It would probably make the muffins a bit drier, so you may have to experiment a bit with adding in some extra butter to make up for it. You might also try reducing the honey, instead of eliminating it. Cut it down to 1-2tbsps and see how that works?

  3. Thanks I will give to a bash x


Related Posts Plugin for WordPress, Blogger...