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:
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.
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.
