Cornbread Muffins

When I was about 12, my Dad took us to Kenny Roger’s Roasters. Remember that restaurant? I don’t think they even exist anymore, but your chicken dinner came with a cornbread muffin, and this was my first experience with cornbread…it was so good I ate my brother’s muffin too. I had never eaten cornbread that good again, until about three years ago when I was student teaching High School Foods. We were doing a unit on Pastries, Cakes and Muffins and I went searching for a cornbread recipe for the students to make. I found this one in a Company’s Coming cookbook, and when the students made the muffins and shared them with me, I was taken back to being 12 and eating the best cornbread of my life! I make these muffins every time I make chili. Steve took these to work for lunch and his co-worker said they were 10 times better than the ones that the chef at their workplace made…and she’s a Red Seal Chef!

I know some people don't like their cornbread sweet, but I absolutely love it. I've had some dry, crumbly, flavorless cornbread in my time, and I think the sweetness from the honey really solves that problem and makes these muffins moist and flavorfly delicious.

Recipe from Company's Coming
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Makes 12 muffins

1 cup flour
2 ½ tsp baking powder
1/3 tsp salt
¼ tsp baking soda
½ cup cornmeal
¼ cup butter
¼ cup sugar
¼ cup honey
¾ cup cold milk
1 egg yolk
1 egg white

Stir together flour, baking powder, salt, baking soda and sugar.