This may be one of the easiest recipes in Baked Explorations. And one of the best.
I like for cornbread to be sweet and moist. The kind that I can eat out of hand as well as dip into a bowl of beans. These muffins are those kind of cornbread.
Cornbread is a simple dish. Coconut, jalapenos, broccoli, etc. are worthy additions, but I prefer it prepared with basic, homey ingredients like buttermilk and honey. I don't think there is a recipe that Matt and Renata don't include brown sugar in and it's here too. But that was the only surprise on the ingredient list.
It was lovely to make something out of this book that I could easily make on a weeknight and serve with dinner. These muffins were the perfect accompaniment to a bowl of chili and were enjoyed by the three of us (and the guy at our house working on our cable TV). Moist and slightly sweet from the honey, they were even better with a smear of butter and a drizzle of honey. I have found my go-to recipe for cornbread.
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