I can't actually claim this corn muffin recipe for the South, a true southerner would never put honey IN the recipe. No, we drizzle it over our crispy, crumby iron skillet baked cornbread. However, that is an acquired taste.
So, for my kosher, mostly Yankee-land readers, we came up with a moist pareve version that everyone can enjoy.
1 cup yellow cornmeal
1 cup flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup almond, oat or soy milk
2 large eggs
1/3 cup vegetable oil
1/2 cup honey
1. Preheat oven to 400 degrees. Prepare mini muffin tins with liners or coat well with non-stick vegetable spray or shortening.
2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, salt and pepper. In a second bowl, whisk together the milk, eggs, oil, and honey. Gently stir the wet ingredients into the dry ingredients until just moistened and still lumpy.
3. Fill muffin cups 3/4 full. Bake for 8-10 minutes, until golden. Cool on wire racks.
Makes: 24 muffins ~ Can make ahead ~ Can freeze
Active time: 10 minutes ~ Cooking time: 10 minutes