The “official” start of summer may still be a day away, but as far as I’m concerned, summer is already in full swing around here. Every week we’re seeing more vegetables pop up at the farmers markets, and I’ve been busy canning strawberries like crazy, especially since we’ll have a short strawberry season this year due to the fluctuating weather we had back in April. We’ve also been firing up our grill frequently to make hot dogs, hamburgers, and barbecued salmon, not to mention grilled vegetables in our grilling basket, my personal favorite! While I frequently make baked potato fries in the oven as a side to whatever we grill up, this time I decided to change things up and make some cornbread to go with our meal. Rather than spending a half hour or more with the oven on though, I opted to bake the cornbread in my muffin pan, cutting down the baking time by at least half…and, I think I actually like them better as muffins – more crunchy edges, which is my favorite part about cornbread! Enjoy, and happy grilling!
- 2 eggs
- 1 cup milk
- 1/3 cup honey
- 1/2 stick unsalted butter, melted
- 1 cup all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 1/4 cups cornmeal
- 1/4 cup brown sugar
Preheat the oven to 400 degrees and spray a muffin pan with cooking spray. In a small bowl, lightly beat the eggs. Beat in the milk, honey, and butter until combined.
In a medium bowl, whisk together the flour, baking powder, salt, cornmeal, and brown sugar.
Gradually add the wet ingredients to the dry ingredients just until combined. Fill each muffin tin 3/4 full.
Bake 12-15 minutes or until golden brown. Remove to a wire rack to cool.