Adapted from my sweet Momma’s recipe this has the great taste of cornbread but with a sweet twist. Mom always made her cornbread in muffin form but I decided to change to game and place it in mini loaf pans for our family.
Anytime I can make a recipe and have enough to freeze for another time then I typically will make a double batch of cornbread and freeze a few loaves for another week. Often, I will slice and toast the cornbread and add a bit of butter for a delicious treat. No matter if you want to serve this as individual muffins or in a loaf pan, this recipe of will sure be a great addition to a bowl of soup or as a snack. Serve along side a soup is my favorite way to enjoy.
INGREDIENTS
1 cup corn meal
1 cup all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
4 tablespoons melted butter
2 eggs
1/2 teaspoon Kosher salt
1 cup buttermilk
1/4 cup local honey if available
DIRECTIONS
- Spray a loaf, muffin, or square pan with baking spray, preheat oven to 400° F. If you are using a muffin pan, line with muffin paper.
- Mix dry ingredients together. Add melted butter, eggs, buttermilk and honey to dry mixture, stir until just combined. Do not over mix
- Pour in to baking pan, bake until toothpick inserted comes out clean. See below for baking times based on type of pan chosen.
- 12 muffins-15 minutes, 9x9 baking dish-20-25 minutes, mini loaf pans-20 minutes.