The only way I personally enjoy cornbread is if it is sweet. There is a certain restaurant we go to when we are in the mood for southern cooking, and with our meal they will bring us either biscuits or cornbread. I always excitedly order the cornbread, forgetting that I will be greatly disappointed when it arrives at our table and I bite into a dry, bland muffin.
These sweet cornbread muffins, however, have the perfect amount of sweetness for me. Not to mention, they only take a few minutes to whip up and pop in the oven. These are great with a dab of butter, a bit of honey, or enjoyed as is!
Sweet Cornbread Muffins
Recipe from The Neely's
Ingredients
2 Tablespoons butter, melted
1/2 cup whole milk
1 large egg
2 Tablespoons honey
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 Tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
Directions
Preheat oven to 400 F. Melt the butter in a medium bowl. Whisk in the milk, egg and honey and set aside.
In a large bowl, mix together all of the remaining dry ingredients. Add the wet mixture to the dry mixture and stir just until combined.
Spray 6 muffin tins with nonstick spray, or line with paper liners. Fill each tin until they are about 3/4 full. Bake for 15 minutes or until golden brown.
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