Temps are cooling down in Phoenix. We are in the 80's and that's Fall weather for us. I try to make a lot of soup during this time, I like to double or sometimes triple a recipe so that I can freeze the extras for an easy weekday dinner.
Whenever I pull out a bag of soup from the freezer I like to pair it with something fresh, like a baguette or these yummy little corn muffins.
These corn muffins have honey in them for a touch of sweetness, instead of sugar. I really love the texture of these, they are so moist and have the best buttery flavor.
Best part of all, they are super easy to whip up and hard to mess up. My favorite part about them is the addition of buttermilk, I just love all things that have buttermilk in them!
So take it easy, grab that frozen soup, throw together these delicious corn bread muffins and enjoy this cool weather friends!
Looking for some soup recipes? Try out my Zuppa Toscana or Tomato Basil (which freezes so well and is extra extra delicious reheated).
3 tbsp butter, melted
1/4 c. milk
1/4 c. buttermilk
2 tbsp honey
1/2 c corn meal
1/2 c. flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Preheat oven to 350.
In a bowl whisk together the melted butter and egg. To this add the milk, buttermilk and honey, stir until the honey dissolves. Add to the bowl the corn meal, flour, baking soda, baking powder and salt. Mix until just combined.
Let the batter rest for 5 minutes.
Grease a muffin tin. Use an ice cream scoop to add the batter to each cup to ensure they are filled the same amount, this ensures that consistent baking will take place for each muffin.
Bake the muffins for 15 minutes or until they are golden. Remove from the oven, let them sit a minute or two and take them out of the muffin tin.
Serve immediately with butter and honey.