Corn bread is so delicious, and so easy to make. It's quick and easy to whip up if you want something else for dinner and you want it fast. This time I decided to make corn muffins.
I made this recipe quite a while ago and forgot about it. Last week I was looking for something quick to make for dinner and I found it. It looked promising, so Lara whipped it up for dinner. We were both glad she did.
These muffins turned out quite delicious. They were very corny, with a slight touch of sweetness from the honey. We could taste the honey, but it wasn't overpowering. They were all gone pretty quickly, and they will most likely make an appearance on our table sometime very soon!
Up close and personal to all that corny goodness
A cute dozen
Note: Sadly, my food budget does not allow me to buy aged cheddar, I just used shredded, grocery store cheddar. It doesn't really have that much flavor, but it adds nice color to the muffins.
Honey Cheese Corn Muffins
- 1 cup all-purpose unbleached flour
- 1/2 cup yellow cornmeal
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup milk
- 1/4 cup honey
- 1 stick unsalted butter, melted
- 2 tablespoon crumbled aged cheddar (optional)
In a medium bowl, mix together the flour, cornmeal, sugar, baking powder, and salt
In a large bowl, whisk the eggs, milk, and honey.
Add the dry ingredients and melted butter incrementally to the liquid mixture until just incorporated, do not overmix. Gently fold in the cheese if using.
Fill lined muffins tins to about 1 cm from the top. Bake muffins at 350° for 15-16 minutes. Let muffins cool in pan for 5 to 10 minutes. Remove muffins from pan and allow to cool completely on wire rack.