Honey Cornbread Muffins-The Neely's

Submitted by linguinelisa

"This recipe is from Gina and Pat Neely's show on the food network, Down Home with the Neely's"

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 12 muffins
• Serves: 12

ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1⁄2 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 2 eggs
• 1⁄4 cup butter, melted
• 1⁄4 cup honey
• non-stick cooking spray

directions

1. Preheat oven to 400. Line a muffin pan with 12 paper muffin liners. Spray with non-stick cooking spray.
2. In small bowl combine flour, cornmeal, baking powder, sugar and salt.
3. In large bowl combine milk. eggs, butter and honey. Add dry ingredients to the wet ingredients. Mix just to combine. Spoon into the greased muffin cups and bake about 15 minutes or till brown.

Reviews

[932ninja]

AWESOME!!!! I even made them "lower calorie" by using 1/4 cup applesauce instead of butter and Domino light sugar with Stevia... also instead of milk I used Almond Breeze unsweetened 30 calorie milk! Knock out-- thank you so much for posting this!!!

 

[loof751]

These are great muffins! So light and moist with a nice little crunch on top, just the way I like cornbread. Sweet but not overly so, the honey is a nice touch. Thanks for sharing the recipe!

 

[Susie D]

I elected to bake this in a glass 8X12 pan rather than as muffins, but made no ingredient changes. The cornbread rose nicely and sliced beautifully. It does have a sweet taste from the honey but still paired well with soup. Thank you for sharing the recipe! Made for Spring 2012 Pick A Chef.

 

[Cathy F.]

I have never made cornmeal muffins before and I am pleased to announce that they turned out amazing. My boyfriend thinks they are perfect. Thank you so much for making me look good.

 

[asackville]

This is absolutely the BEST cornbread recipe I have ever made! The muffins always round out light and moist and flavorful. It's my go-to recipe when I'm stumped on what to bring for a gathering. Everyone always devours it, whether I make in in muffin form or loaf firm. I like to slice the leftovers (if there are any) the next day and fry them up like polenta and eat them with butter and syrup or honey. Again, this is a spectacular recipe and one I'll continue to use for years to come!