Cornbread Muffins

Cornbread. We originally made this for Thanksgiving, then I misplaced the recipe. This past weekend, B decided he really wanted more cornbread, so after considerable googling I found it again. From Epicurious, with very few adaptations.

Ingredients

• 1 c. flour
• 1 c. cornmeal (I used half white and half yellow)
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 c. grated cheese (I used a finely grated Colby/Monterrey Jack mix)
• 3/4 c. buttermilk
• 2 eggs
• 3 T. honey
• 1/4 c. melted margarine

Methodology

1. Preheat oven to 425.
   
2. Mix dry ingredients (flour, cornmeal, baking soda, baking powder, salt). Add in cheese.
   
3. Mix buttermilk, eggs, margarine, honey in another bowl.
   
4. Add wet into dry and stir to combine. Don't over-stir.
5. Measure in 1/4 cupfuls into a (greased) muffin pan. Bake ~10 minutes, until a tester comes out clean.

Notes

• Maybe cook 9 minutes instead? It was a little overdone. I guess 8 minutes and then let it sit and finish with residual heat, that would be ideal.
  
• Otherwise, very tasty; not too dry, quite dense. Goes well with chili.
• Needs a trifle more salt, maybe more honey? B says he remembers them being sweeter last time.
• Makes 12 muffins.