So, I wasn't actually planning on baking Honey Cornbread Muffins today. I was saving this recipe for later on. I already baked Mexican Wedding Cookies earlier and so I thought I was about done baking for the day. I was working diligently to finish my 3 essays, art homework and read for my Asian Studies Class. A couple hours went by and I decided to take a break and get something to eat in the kitchen. While in the kitchen, my brother comes out of his room and says "What you making? Cornbread?!". I replied "No, if you look over there, I already made some cookies". He then said "Come on. You should make some cornbread". Well, that's why I made these Honey Cornbread Muffins. I got the recipe from the Neelys. These were super simple to make and I made them in no time which was great because I had a lot of other work to do. The Honey Cornbread Muffins were moist and had that classic corn/nutty taste from the corn meal, sweetness from the sugar and honey (the honey also gave a nice floral note) and the sweetness was balanced out by the salt. Overall, very good recipe. I didn't like the crumb of these however. I think I need to figure out how to make the crumb better and I have an idea in mind. I also think the temperature should be lower because these did brown up fairly quickly. Well, here's the recipe.
Honey Cornbread Muffins
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin
Directions
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
-Aaron John
My Food Outings: AJ's Food Adventure
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I love corn muffins and those look great! Thanks for the recipe.
ReplyDeleteYou're welcome and thanks!! These are def. a must try! :)
ReplyDeleteim now your 3rd follower (: all the best with your baking adventures!
ReplyDeleteCorn bread is one of my biggest weaknesses. With honey, forget it. I want one.
ReplyDeleteThese look terrific! The tastiness of cornbread with the convenience of a muffin. Excellent idea.
ReplyDeleteThanks for the comment on my blog. I like your blog. Its funny that you have a recipe for cornbread on here because today I was going to go on a search to find a honey cornbread recipe. These look really good and easy!
ReplyDeleteOk I don't just LIKE your blog, I LOVE it! Nice work!
ReplyDeleteHannah: Yay! We're blogger buddies. haha
ReplyDeleteRick: Corn bread with honey is my fav. as well!!
Lynn: Thanks!! Plus there's less clean up and the perfect individual size!
Valen: Thank you! These muffins were def. super delicious and quick. I made these in literally, 30 min. There was another recipe I was looking at by Ina Garten that was more of a savory corn bread but in her recipe she said to let the batter sit for 20 min or so, so that the corn meal can absorb the liquid. I might have to try doing this. Maybe these muffins will be even better. I love your blog too! All the pictures on your blog look so good and makes me hungry!
Great photos, but the recipe is a copy of one by the Neelys' on Food Network that dates from 2008. The directions are word-for-word identical. I know this is an old post but why don't you cite your sources?
ReplyDeletenm my bad needed to reread
ReplyDeleteGreat easy recipe. Moist and a touch of sweetness made these corn muffins a favorite for my family. Thanks for the recipe.
ReplyDeleteHey that looks very delicious I just love eating muffins. Thanks for sharing the recipe its really good.
ReplyDelete