muffin pan one portion of this recipe makes about 10 medium-sized muffins
Ingredients
1cupcorn mealor fine polenta
1cupall purpose flour
3tspbaking powder
¼tspfine salt
5 ½tbspbutter
⅓cupbrown sugar
2tbsphoney
1wholeegglarge
1cupwhole milk
Instructions
Preheat oven to 425° F (218° C) static.
In a mixing bowl, combine all of the dry ingredients: corn meal, flour, baking powder and brown sugar.
1 cup corn meal, 1 cup all purpose flour, 3 tsp baking powder, ¼ tsp fine salt, ⅓ cup brown sugar
In another mixing bowl or large measuring cup, whisk together the wet ingredients: melted butter, honey, milk and egg.
5 ½ tbsp butter, 2 tbsp honey, 1 whole egg, 1 cup whole milk
Add the wet ingredients to the dry ingredients and mix until combined. Don't over mix the batter.
Prepare your muffin pan by either inserting muffin liners into each cavity or generously coating the interior of each section with butter, followed by a dusting of flour to ensure a non-stick surface. Then, carefully dispense the batter into the medium-sized muffin pans, filling each cup approximately ¾ of the way up the sides to allow room for the muffins to rise during baking.
Bake in preheated 425° F (218° C) oven for 5 minutes. This high initial temperature will help to ensure your cornbread muffins get a good rise.
Leaving the muffins in the oven, drop the temperature to 350° F (177° C) and cook for 15-17 minutes— or until a toothpick or cake tester comes out clean.
Leave the cornbread muffins in the muffin pans for 5 minutes until they are cool enough to handle. Then, transfer them to a cooling grid. Buon appetito!