Sweet Cornbread Muffins

There is no better accompaniment for red beans and rice than cornbread. In fact, my mom and my husband prefer to skip the rice altogether and use cornbread as a base instead. Me, I keep the rice and have my cornbread on the side, usually with a smear of butter (and sometimes a drizzle of honey, yum!). I used to be a diligent Jiffy mix user, but since we have recently been trying to get away from so many prepackaged foods, I set out to find the perfect cornbread recipe. After a few misses I finally found a winner over at Cooking on the Side. Her recipe is a sweet cornbread, which is the only way to make it, in my opinion. The recipe makes about 18-20 muffins, so there are plenty of leftovers to freeze, or make cornbread stuffing. Enjoy!

Cornbread Muffins
Adapted from: Cooking on the Side

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
2 tablespoons honey

1. Preheat oven to 350°F. Grease or paper-line 18 to 20 muffin cups
2. Sift together flour, sugar, corn meal, baking powder and salt in a medium bowl. In a separate small bowl, combine milk, eggs, vegetable oil and butter; mix well. Add to flour mixture; stir just until blended. Add honey and mix well. Pour into prepared muffin cups filling 2/3 full.
3. Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.