I'm an Okie, so I eat a lot of cornbread. I grew up eating my Grannie's cornbread, made in a cast-iron skillet. I still love it to this day, but these beauties are the favorites in my house. My husband loves the crunchy exterior that the muffin pan lends, I love the sweetness of the honey. I make them a lot in the winter to eat with stew, but they're also perfect with my favorite budget-saving meal (and another childhood favorite), beans and cornbread.Honey Cornbread Muffins
from Real Simple Magazine
4 tablespoons unsalted butter (1/2 stick), melted, plus more for the pan
1 1/4 cups all-purpose flour, spooned and leveled
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1/3 cup honey
Heat oven to 375° F. Butter a 12-cup muffin tin.
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
In a large bowl, whisk together the eggs, buttermilk, honey, and melted butter. Add the flour mixture and stir to combine.
Divide the batter among muffin cups and bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes (mine take about 20-23).