Honey Corn Muffins

Nov 18th

There are two styles of cornbread; southern cornbread isn’t sweet and pairs well with most barbecue southern dishes – chili, ribs, pulled pork, etc. Northern style cornbread is sweeter and lighter. Maybe it’s because I’m a PA girl or maybe just that I like things sweet, but these honey corn muffins, most definitely “northern”, are one of my very favorite things to have around the house.

Incidentally they’d ALSO be good for your Thanksgiving table – much easier than homemade rolls and probably as crowd pleasing. Like most muffins, they’re a breeze to make and freeze wonderfully. The base of these muffins are cornmeal which, technically, is “whole grain”. With the ratio heavy on the cornmeal over flour, you can happily and truthfully tout them as whole grain. Low in butter they still manage to be perfectly tender with a golden brown, crisp crust and fluffy interior.

As the temperature has officially dipped into what I’d call “wintry”, soup and chili is a mainstay in our house and I’m always looking for a little something on the side so that my husband doesn’t eat four bowls of ice cream an hour after dinner. Honey corn muffins fit the bill completely and have become a family favorite.

Honey Corn Muffins

Adapted from Baked Explorations (Lewis and Poliafito)

Makes 12

1/4 c. unsalted butter, melted and cooled

2 eggs

1 c. plain, lowfat yogurt (not Greek)

1/4 c. honey

1 1/4 c. yellow cornmeal

3/4 c. all purpose flour

1 tbsp. baking powder

1/4 c. packed light brown sugar

1 tsp. salt

1. Preheat oven to 400 degrees. Melt butter and set aside to cool.

2. In a small mixing bowl whisk eggs together. Add yogurt and honey and whisk to combine. Add cooled butter in a steady stream while whisking. Set aside.

3. Whisk cornmeal, flour, baking powder, brown sugar, and salt together in a medium mixing bowl.

4. Add wet ingredients to dry ingredients and fold with a rubber spatula until just combined.

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5. Spray a 12 c. muffin or cupcake pan with nonstick spray and divide batter evenly between holes, filling each about 3/4 of the way full.

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6. Bake for 12-15 minutes (mine took 15) or until the center is set and the edges are golden. Let cool in pan about 10 minutes and remove to wire rack to cool completely.

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