These tender and sweet cornbread muffins are the perfect accompaniment to any Southern barbecue or Southwestern style dish. They’re also delicious with crabs. My kids love them so much that I’m constantly swatting their little hands away from the bread basket so they don’t fill up before the main course.
I know that baking might seem a little ambitious at dinnertime but, rest assured, these muffins are easy to make. You can serve them instead of a starch and they do double duty — leftovers are delicious for breakfast, especially warm and slathered with honey butter or jam.
Begin by whisking the dry ingredients — cornmeal, flour, sugar, baking powder and salt — together in a bowl.
In another bowl, combine the eggs and honey, then add the milk.
Add the milk mixture and melted butter to the dry ingredients.
Then stir until just combined. Try not to overmix or the muffins will be tough; it’s okay if there are a few lumps.
Prepare the muffin pan with paper liners or nonstick cooking spray (I prefer to use nonstick cooking spray because the edges get nice and crisp), and then spoon the batter evenly into the muffin cups.
Bake for 17-20 minutes until tops are puffed and golden.
Cool slightly, then serve warm.
If you have leftover muffins, be sure to reheat them — cornbread is much fluffier and moister when served warm.
Makes 12 muffins
¾ cup yellow cornmeal
1¼ cup all-purpose flour, spooned and leveled off
1 tablespoon baking powder
½ cup sugar
1 teaspoon salt
2 large eggs
2 tablespoons honey
¾ cup whole milk
½ cup (1 stick) butter, melted and cooled
1. Preheat oven to 350 degrees. Line muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
2. In a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt. In a separate bowl, break up eggs with a whisk. Whisk in honey and then milk. Add milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it’s okay if there are a few lumps. Spoon batter evenly into muffin pan, filling each cup almost full. Bake for 17-20 minutes, until tops are puffed, set and golden. Cool muffins for a few minutes in pan, then serve warm.
Cornbread muffins taste best when served right out of the oven. To reheat leftovers, for best results wrap in aluminum foil and place in a preheated 350-degree oven until piping hot. Alternatively, heat muffins in microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.