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These are the perfect companion to anything with barbeque sauce, and are great served with a bowl of chili or a summer lettuce salad piled high with fresh yummies from the garden. They are slightly sweet, with a moist cake-like crumb.
Preheat oven to 375°F.
Spray a standard 12-count muffin pan with cooking spray, or line your pan with paper liners.
In a large bowl, mix the cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.
Evenly divide the cornbread mixture into your prepared pan. Bake for 15 minutes, or until golden.
Yield: 12 muffins