Sometimes I can’t believe I married someone who DOES NOT EAT PORK! I get why religiously some don’t but my husband doesn’t fall into that category. He has all these reasons as to why he stopped (oh yes, he grew up eating pork) but it’s all mumbo jumbo to me. I’m Latina and pork runs through my veins! So as you can imagine I must really love this dude for keepin’ him around
Why bring up pork on a post about corn muffns? Well, last Thanksgiving, my hubs made what to him was a grusome discovery – one of the ingredients in his beloved Jiffy cornbread mix is partially hydrogenated lard. I wish I had a snapshot of the look on his face…it was priceless…and I couldn’t help but giggle (it was more like laugh out loud…he got no sympathy from me).
I have to admit, hydrogenated lard sounds a little funky. But as with many, Jiffy will always hold a special place in my heart. However, if you’re looking for a from scratch cornbread recipe that will give Jiffy a run for its money, look no further than right here my friends.
For those that can’t be bothered with the fussiness of a recipe when Jiffy does it right – putting these beauties together requires no special techniques or ingredients. They only take about 4 minutes longer to make than the mix and pack that great cornbready flavor we all love – corny, crumbly, not too sweet and crispy around the edges.
So take that Jiffy!
Honey Corn Muffins
2 large eggs
1 cup buttermilk
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 1/4 cups yellow cornmeal
3/4 cup all purpose flour
1 tablespoon baking powder
1/4 cup firmly packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon salt
Preheat the oven to 400 degrees. Spray each cup of a standard 12-cup muffin pan with nonstick spray making sure spread evenly along the bottom and up the sides of each cup.
In a medium bowl lightly whisk the eggs. Then whisk in the buttermilk, honey and butter until combined and set aside. In a large bowl, whisk cornmeal, flour, baking powder, both sugars and salt. Make a well in the middle of the dry ingredients, pour in the wet ingredients and fold the dry into the wet until just combined.
Fill each muffin cup about three quarters full. Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool for 10-15 minutes and enjoy.