Real Corn Cornbread

 The weather has been off lately, so we’ve been having a lot of warm dishes to counter it. Cornbread is always perfect match for any soups, chili or BBQ! I decided to whip up a batch of these and they did not disappoint. My husband loathes cornbread, but after giving this one a try he’s become a cornbread lover. The man ate 6 to himself; I think it’s safe to say they’re more than just tasty. We will definitely never go back to regular cornbread ever again. Thank goodness, I never keep cornmeal in our pantry or else we would’ve never found this recipe.  I tested out different variations in this recipe; plain, jalapeno cheddar and cheddar.  Now, you just can't resist can you?

INGREDIENTS

• 1 can of Whole Kernel Corn (15oz)
• 1½ cups flour
• ½ cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• ½ cup milk
• 2 eggs
• ¼ cup softened butter
• ¼ cup honey 

DIRECTIONS

1. Preheat the oven to 400°.
2. Mix all of the dry ingredients in one bowl and set aside.  
   
   
    
3. Combine all of the wet ingredients in another large bowl until well incorporated.  
   
   
   
   
   
4. Pour dry ingredients into wet batter and mix well.  
   
   
   
   
5. Line a cupcake pan with liners and fill each cup equally or 3/4 of the way full. You may also place the batter in a 8x8 baking dish to save time **  these will not rise much **
   
   
   

   

   i added cheese and jalapenos to some of the muffins for extra flavor!

6. Bake at 400° for 20-25 minutes or until golden brown.
   
   
   
   
   
   
   These muffins paired great with our chili! 
   
   
   
   
   
   
   
   

 

 

** Adapted from: Miranda Bee **