There’s something about cornbread that always tastes of Summer. Perhaps it’s the honey? In any case, this recipe for Honey Cornbread Mini Muffins is the perfect side dish to any BBQ this summer. Serve these with Paper Wrapped Salmon or even with some delicious bbq Baby Back Ribs.
Honey Cornbread Mini Muffins
HONEY CORNBREAD MINI MUFFINS
Makes 24 mini muffins
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
¼ cup butter, melted
¾ cup plain yogurt
¾ cup milk
¼ cup honey
1 jalapeño, finely chopped
1 cup cooked corn
Butter for mini-muffin pans
Step 1: Mix together corn meal, flour, baking powder, baking soda and salt in a large bowl.
Step 2: Combine eggs, melted butter, yogurt, milk, honey, jalapeño and corn in another bowl.
Step 3: Add the wet mixture to the dry mixture. Refrigerate mixture until 30 to 45 minutes before baking (up to 6 hours).
Step4: Bake muffins!
Preheat oven to 400. Butter mini-muffin pans. Bake muffins for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.
Let me know what you think!
