Now listen here — if cornbread don’t make an appearance at supper, Bubba ain’t sittin’ down. These little muffins are sweet, soft, and kissed with honey butter. They go perfect with chili, stew, or just a good slather of jam on a lazy Sunday mornin’.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ⅓ cup melted butter (plus more for brushin’)
- 2 tbsp honey
- 1 large egg
Directions:
- Preheat the Oven: Heat your oven to 400°F (205°C) and grease or line a muffin tin.
- Mix the Dry Stuff: In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Whisk the Wet Stuff: In another bowl, mix buttermilk, melted butter, honey, and egg.
- Combine: Pour the wet mix into the dry and stir gently — don’t overmix or they’ll come out tough.
- Bake: Spoon into muffin cups and bake 15–18 minutes, till golden and springy to the touch.
- Finish Sweet: Brush warm muffins with melted honey butter before servin’.
Bubba’s Tip:
“If ya want ‘em extra sweet, drizzle a little honey right before servin’. Folks’ll think you’ve been bakin’ all day.”
Storage:
Keep in an airtight container at room temp for up to 2 days or in the fridge for 4 days. Reheat in the oven a few minutes till warm and buttery.