Honey Cornbread Muffins

Everyone and their mother is making chili at this time of year.  Literally, my own mother has made it at least twice in the past week that I am aware of.

Last night over some drinks with my favorite couple, Rob and Kelsey, told me about the chili they made this week, too!  We briefly pondered whether chili on its own can pass as a full meal or if it is only a dish that requires additional accompaniments.  I don’t think a bowl of chili is complete without some nice, warm cornbread to go along with it.

Long story short, all signs were pointing to the fact that I needed to make some homemade cornbread muffins.

I like this recipe because of how versatile it is.  The slight sweetness that the honey brings still tastes great with chilis, soups and bbq, but you can also enjoy the muffins as more of a sweet treat.  I would recommend trying one with some apple butter and blueberries!

What will you need?

Dry Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1/2 cup sugar

1 tsp baking powder

1 tsp salt

Wet Ingredients:

1 cup milk (probably shouldn’t use skim)

2 eggs

1/2 stick butter, melted

1/3 cup honey

1 tsp vanilla extract

How do you make it?

Preheat your oven to 400 degrees.

In a large bowl, combine dry ingredients.

In a medium bowl, whisk together the wet ingredients until completely combined.

Pour the wet ingredients into the large bowl with the dry ingredients and stir until smooth!

Get your  12-count muffin tin and line with paper liners.  Fill each cup about 3/4 with batter since it will rise in the oven slightly.  Bake for 13-15 minutes, peaking every once in a while to check on the progress.  If there is leftover batter (which there probably will be enough for 4-6 more),  just bake another batch!  Be sure to fill the muffin cups that don’t have batter in them with water to avoid damaging the pan.

Remove from the oven and allow them to cool briefly on a cooling rack, but serve while the muffins are still warm! Thank you Kelsey and Rob for the inspiration