Ingredients:

  • 2 large eggs
  • 2 Tablespoons honey
  • 3/4 cup milk (preferably whole but low-fat works too)
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • 1 and 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup plus 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt

Directions:

  1. Preheat oven to 350°F
  2. Add eggs, honey and milk and melted butter in a medium bowl and whisk to combine.
  3. Add flour, cornmeal, sugar, baking powder and salt and stir until just combined. Do not overmix.
  4. Pour batter into a greased muffin tin, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. Let cool for a few minutes.

Notes:

  • Makes 12 muffins
  • To make cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.
  • This recipe doubles perfectly for a 9 x 13-inch pan

Thank you, Once Upon A Chef! Original recipe found here :)