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:
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.
This recipe is from Food Network.
Read more at PDX Food Love.