This recipe goes back to my 18th birthday. We were having chili and cornbread and I wanted something different than the recipe on the cornbread can. Turns out baking the honey and butter into the muffin doesn’t affect them in a negative way…go figure. Ha! They were so good and now they are my go-to cornbread muffin. Do you like cornbread with butter and honey? Here’s the recipe:
Honey Cornbread Recipe
1 cup yellow cornmeal
1 cup all-purpose flour
1 T baking powder
½ cup granulated sugar
1 tsp salt
1/3 cup cream
2/3 cup whole milk
2 large eggs
½ cup butter, melted
¼ cup honey
Preheat your oven to 400 degrees. In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl or the measuring cup, whisk together the whole milk, eggs, butter, and honey. Combine the wet ingredients with the dry ingredients and stir until just mixed.
Place muffin liners in a muffin tin. Evenly divide the cornbread mixture into the liners.
Bake for 13-15 minutes or until golden brown.
Makes about 15 muffins.
You can also put a couple tablespoons of the butter in the recipe in the bottom of a warm 12 in cast iron skillet and melt the butter. Then you can place the batter in the pan and bake.
It’s been a busy week of egg laying, bookwork, and baking! In 3 days the hens laid just shy of 60 eggs. It must be getting close to spring! I shared a new recipe on TheFarmChicken.com for Sourdough Focaccia. Kind of a fun bread to make! Have a great week!
— Mariah Nienhuis | TheFarmChicken
