Honey Cornbread Muffins

I promised a while ago to experiment more with corn bread recipes, but didn’t really follow through on it. This… isn’t much of a switch to be honest. It’s a similar recipe to the Moosewood Corn Bread, but less healthy. Sorry. But once you taste these suckers, I promise you won’t mind the extra addition of sugar and butter. And if you make 12 each one comes out to be around 160 calories – not terrible in the grand scheme of things.

The major change was mostly baking it in muffin tins instead of an 8x8 pan. Whoops! Creativity fail. Sorry guys, one day I’ll follow through. But when you have a winning recipe, there’s a lot of incentive to keep going back to it.

I’ve been eating these along with my Spicy Red Lentil with Rice Soup. One is perfect crumbled alongside the rice, lentils, and spice. I think it’d also be amazing with Navajo Stew or Beef and Bean Chili, but then few things in life aren’t actually improved with cornbread.

Honey Cornbread Muffins 

From the Cilantropist 

I’ve kept these in the fridge for a week in an airtight container and they’ve kept fine, though the do tend to dry out slightly and get more crumbly. I currently have some in the freezer as well to thaw as needed.

Ingredients
1 cup finely ground cornmeal
1 cup all-purpose flour
3 tbsp sugar
1/4 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
6 tbsp melted butter, cooled slightly
1 cup buttermilk
1 egg
3 tbsp honey

Equipment

Muffin tin, mixing bowl, whisk

Preheat oven to 375 degrees Fahrenheit, and grease the cups of a muffin tin well. 

Mix the dry ingredients together in a bowl, then make a well in the center and add the wet. Whisk everything together until everything is just uniform, then fill each muffin cup until about 1/2 to 3/4 full. I actually managed to get every tin about 3/4 full and still have 12 muffins but your mileage may vary.

Bake between 12 and 15 minutes until the tops are just golden brown and a toothpick inserted into the center comes out clean. Cool in the tin on a cooling rack about 10 minutes, then remove from tin to cool completely.

Serve with butter, jam, or in chili or soups.

Makes 10-12 muffins, depending on size.