I apologize for my absence but Dennis and I took a much-needed trip to Europe where we traveled around
Italy, , and some other spots along the way. We ate a lot of great food; I can’t understand why there’s not a gelato shop on every NYC corner. The Barcelona is really missing out! U.S.
Anyway, on to these muffins. I grew up with Jiffy mix corn muffins, usually slathered with grape jelly and eaten for breakfast. It wasn’t until I grew to love barbeque that I began to appreciate corn muffins as an essential part of a savory meal. Eaten with a spicy chili they cut the heat and really help balance the meal. I personally like sweet corn muffins – apparently that’s a Northern thing as Southerners don’t like theirs as sweet. I won’t take sides on the debate, but I’ll just say that these were exactly what we were looking for. Not only were they sweet and moist, but they were sturdy enough so they didn’t fall apart when dipped in chili. I love it when I find a go-to recipe, and that’s exactly what this is.
Honey Corn Muffins (adapted from The Food Network)
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey (The best way to measure honey or any other sticky substance is to spray the measuring cup with cooking spray first. Not only does it make it easier to clean the measuring cup but you’ll also get the full amount without any sticking to the cup.)
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.
Spray a 12-cup muffin tin and evenly divide the cornbread mixture. Bake for 15 minutes, until golden.
If you’re looking for something a bit different, cut the muffins in half, spread some butter on each side, then grill, butter side down, in a skillet. Once they’re nice and brown they’re good to go.