We ate the last of these today, and it makes me a little sad that they are all gone. I have a giant soft spot in my heart for cornbread.
I grew up eating cornbread all the time, baked by my mom in a cast iron skillet. Between my three brothers and me (and my parents), that stuff never made it to breakfast as leftovers – we cleaned up!
So making cornmeal muffins for a breakfast food is a relatively new thing for me, probably since moving out of the parents' home. But it is definitely a delicious relatively new thing.
Here's what you need:
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
½ cup sugar
1 tsp salt
1 cup milk
2 large eggs
½ stick butter, melted
¼ cup honey you trust
A note on the honey bit: I recently learned that under FDA guidelines, "honey" can have a lot of non-honey in it. Get it from a source you trust!
Preheat the oven to 400. As many times before, we use the muffin method for this one. Whisk to combine the cornmeal, flour, baking powder, sugar and salt in a mixing bowl. In another bowl or liquid measurement vessel, whisk the milk, eggs, melted butter and honey together.
Add the liquids to the solids and stir to just combine – nevermind the clumps. They will work themselves out.
Bake for exactly 15 minutes. They are best paired with more butter or perhaps some homemade raspberry jam.