It’s been a really cold week in New England, so what better time to make some corn bread and chili! Cornbread can be made in mini muffin tins for smaller portions. That’s what I did here, and as a result, each piece is an edge piece, which is honestly what makes cornbread so good.
1 cup fine ground corn meal
1 cup all purpose flour
1 tsp salt
1 tbsp baking powder
1/3 cup of butter
1/3 cup sugar
1 cup milk
Preheat the oven to 400ºF
In a little pot or pan, melt the butter and heat until the milk solids have turned brown and the butter is smelling nutty on med-low heat. Remove from the heat immediately.
Grease a dish to bake the cornbread/corn muffins in.
While the butter is cooling, mix all the dry ingredients.
Mix the wet ingredients (egg, butter, flour) and add this mixture into the dry ingredients.
Mix gently until combined. Pour into a mini muffin tin, cake pan, etc…
If you are baking it in a mini muffin tin, the muffins will take about 10 minutes to cook. If you are cooking it as cornbread, it will take approximately 20-25 minutes.
When cooked, drizzle honey onto the cornbread/corn muffins and let the honey soak in.
As long as you keep an eye on them, they should come out moist and delicious! These are wonderful plain, with a dab of butter, or with soup.
They are definitely worth the 20 minute investment!