Corn muffins are a staple item during Thanksgiving celebrations! Perfect time to learn to bake some! Sharing the recipe!

Ingredients:

1.25 cups all purpose flour
0.75 cup yellow cornmeal
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
2 large eggs
2 tbsp honey
3/4 cup milk
1 stick butter melted

Recipe:

Mix the wet ingredients – eggs, honey & milk and whisk them well & set aside.

Mix the dry ingredients – flour, cornmeal, sugar, baking powder & salt.

Add the wet & dry ingredients, mix in the melted butter and mix lightly (do not overmix).

Set the oven at 350oF, and grease the mini loaf pans.

Bake for 25-30 minutes and take it out, let it cool on a cooling rack for 10 minutes.

Serve warm.

Corn bread stays good for 2-3 days outside. When wrapped individually and stored, it lasts up to two weeks in a refrigerator. It can be kept for up to 3 months in a freezer. Then, thaw and heat it to eat.