Corn muffins are sort of a staple for meals starring barbecue. These muffins are nice and sweet from the honey, and perfect for sopping up leftover juices on a plate.
Cooking spray
1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole or 2 percent milk
2 large eggs
¼ cup (½ stick) butter, melted
¼ cup sugar
¼ cup honey
Preheat the oven to 400 degrees. Spray a 12-cup muffin tin with cooking spray. In a large bowl whisk together the cornmeal, flour, baking powder, and salt.
In a medium bowl whisk together the milk, eggs, butter, sugar, and honey. Add the milk mixture to the cornmeal mixture, and stir until just combined. Spoon the batter into the muffin cups, and bake for 16 to 18 minutes, until golden brown and firm.
MAKES 12 SERVINGS.