Warning: This cornbread is so good you will want to slap us in the face. (But please don’t.)
MAKES 12 MUFFINS
Don’t be skeezed out by the name, because these wide-set muffins are big and full of secrets. No need for a bread basket that you have to share with all the other fugly and annoying people at the table, all the while pretending you don’t want another one when the waiter asks. Over your bread body will you give up carbs!
• Preheat the oven to 350°F and lightly grease a 12-cup muffin pan with nonstick spray.
• In a large bowl, whisk together your dry ingredients: the flour, cornmeal, baking powder, sugar, and salt. In a separate bowl, whisk the eggs and add the honey. Whisk again, then add the milk and whisk to combine. Slowly poor the cooled melted butter into the wet ingredients. Add the wet ingredients to the dry and stir until just blended. Do not overmix! It’s okay if there are a few lumps, we promise. Spoon the batter evenly into the prepared muffin pan cups, filling each almost full. Bake for 17 to 20 minutes, until the tops are set and golden, just like last summer’s spray tan. Serve warm with all the butter you can handle.