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I have always been a fan of sweeter cornbreads because they are so delicious on their own, without being drenched in honey or syrup.  They bake into a darker gold rather than the artificially yellow muffins from a boxed mix and have a lightly crunchy crust.  They don’t take long to make and go great with just about any summer meal.

Ingredients:

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1 1/4 cups cornmeal
1 cup flour
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup packed brown sugar
2 Tablespoons honey
3/4 cup vegetable oil

Heat oven to 425F.  In a large bowl, combine cornmeal, flour, sugar, baking soda, and salt.
In a separate bowl, combine egg, milk, brown sugar, honey and oil.

018-1285783

Stir the wet ingredients into the dry ingredients just until
moistened.  Fill 12 muffin tins (either greased or lined with paper cups) 3/4 full.  Bake for 12-15
minutes or until a toothpick inserted into the center of a muffin comes
out clean and the crowns of the muffins do not sink.

020-6607108
 Enjoy!
Recipe modified from The Frugal Girl.
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