Honey Cornbread Muffins

I'm not going to lie.  The path of existence with cornbread and I has been that little blue and white box called Jiffy.  Although she got me through many years and she tasted pretty darn good, I've found a replacement.

I like to find homemade recipes of boxed versions, not only because they tend to be better for you, but you just feel proud after you make them.  Like you accomplished something.  Anything.

Take these muffins for instance (which could easily be made in loaf form for bread).  They went great with our spicy taco soup a couple of weeks ago and for mid-morning snacks the next day.  And not to mention the taste...so much better than their boxed cousin!  My goodness, they are good.

Please, I'm begging you give them a try.

Honey Cornbread Muffins

1 c. cornmeal

1 c. flour

1 T. baking powder

1/2 c. sugar

1 t. salt

1 c. milk

2 eggs

1/2 stick butter, melted

1/4 c. honey

Mix together all ingredients until just combined, do not overmix.  Preheat the oven to 400 degrees, grease a muffin pan or use liners, fill 3/4 of the way full and bake for 15 minutes.

Top with more honey.  Or if you grew up in my family maple syrup.

I know, people think we are weird.