Sweet Corn Meal Muffins

Now y’all know I am not a sweet cornbread person. I was raised on “Real” cornbread as my grandpa Cecil called it. You would never find sugar in our cornbread. Ever. But I do like to make a sweet corn meal muffin to go along chili, ham and bean soup and yes, sometimes just to have them to munch on. These little beauties have almost a toffee taste to them. I promise, you wont’ be eating just one. And I promise you’ll never see me eating these with my pinto beans and cornbread. Let me know what you think about this version and y’all enjoy.

 

Ingredients:
1 cup all purpose flour
1 cup yellow corn meal
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup white sugar
1/4 cup brown sugar
1 egg
4 tablespoons honey
3/4 cup buttermilk
6 tablespoons melted butter

Mix dry ingredients together well in a large bowl.
Add the egg, honey and buttermilk and stir to combine.
Add in the melted butter and incorporate well into the batter
Spoon batter into your muffin tins and sprinkle top with sugar if you like.
Bake at 350°F for 12-15 minutes until golden brown.