If making rolls for Thanksgiving dinner makes you want to run and hide, then no need to fear. I have the perfect solution, these honey corn bread muffins. Bread/roll making can be intimidating for some. If you fit into that category then why not opt for corn bread instead. You don’t have to deal with yeast when making corn bread.
In my book, corn bread falls into 2 categories – cakey and corny. Now, I personally prefer the cakey version. However, this recipe for honey corn bread muffins are more of an in between cakey and corny. I actually enjoyed it. So I think this should satisfy your guests whether they prefer cakey or corny cornbread. It is also excellent served with honey butter! I highly recommend you make it!
Begin by whisk some flour, cornmeal, baking powder, baking soda, and salt together in a bowl. In another bowl, whisk the eggs together until just beaten. Then whisk in honey, sour cream, and milk until blended. Next, slowly drizzle in the butter while whisking until combined.
Now, add liquid mixture to the dry mixture and stir together with a spoon just until combined and all the flour is moist. Do not over mix. Divide batter between prepared muffin tin. Bake at 400 degrees for 14-18 minutes until golden. Allow to cool in tin for 5 minutes.
- BAKING POWDER
- BAKING SODA
- LIGHT SOUR CREAM
- MILK (I USED SKIM MILK)
Recipe adapted from Good Life Eats.