Honey Cornbread Muffins (Indian Head) by Barbara
UPDATED 2024
It was too cold and rainy this morning to be outside so I decided to make muffins. Good recipes are on the back of packaging. Gave this one a try and the muffins were excellent. The vanilla can be a little overpowering so I have cut back to just one drop.
---Barbara
Honey Cornbread Muffins
(adapted from Indian Head Corn Meal package)
Makes 12 muffins
1 cup yellow corn meal
1 cup all-purpose flour
1/2 cup sugar
1 T. baking powder
1 t. sea salt
2 eggs, room temperature, beaten
1 cup whole milk (or 2% mixed with some half'n'half)
1/4 t. vanilla (I prefer just one drop)
4 T. unsalted butter, melted
1/4 cup honey
Preheat the oven to 400 degrees.
You will need two mixing bowls, a set of measuring spoons, a set of measuring cups, 1 cup Pyrex measuring cup, a whisk, a spatula, a muffin tin for 12 muffins, baking spray and a cooling rack.
Get everything measured out and melted before you begin. It's important so you don't end up with tough muffins.
Melt the butter in the Pyrex measuring cup in the microwave, about 20 seconds.
In one bowl, combine the dry ingredients: corn meal, flour, baking powder, salt. Stir with the whisk until evenly combined.
In another bowl, add the eggs, and beat them well, using the whisk. Add the milk, and vanilla. Just one drop will do but the recipe calls for 1/4 t.
Spray the 1/4 measuring cup with baking spray, then measure out the honey. Add the honey to the warm Pyrex measuring cup with the melted butter. Put it back in the microwave for 8 to 10 seconds. Then whisk it all together. And let it cool.
Now you are ready to combine everything and make muffin batter.
Add the wet ingredients to the dry ingredients. First pour the egg mixture on top. Then the cooled butter and honey mixture on top.
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Spray the muffin tin.
Use a 1/3 measuring cup to divide the batter evenly in the muffin tin. Do the best you can.
Bake in the oven for 15 minutes.
While they bake, clean up.
Cool for a few minutes then remove from the pan, and let them cool on a rack. If needed, run a knife around the edge of the muffin tin cup to loosen them from the pan.
Very tasty!
B
Hadn't thought about the inappropriateness of the name of this cornmeal until I was doing this post. Now I am reconsidering ever buying it again. A little investigation: It's a brand that belongs to Wilkins Rogers Mills, with a facility not too far from here, in Palmyra. It’s a good product. Maybe they’ll change their name, like Aunt Jemima.