Sweet Corn Bread Muffins
Servings: 24 muffins
Ingredients
- ⅔ cup vegetable oil
- 2 eggs
- 3 cups buttermilk
- ½ cup brown sugar
- 2 cups corn meal
- 2 cups flour
- 2 tbsp baking powder
- 3 tsp baking soda
- 1 tsp salt
- Butter and Honey for serving
Instructions
- Preheat your oven to 450°F and grease your muffin pan.
- In a large bowl, whisk the eggs until they’re light and foamy. Stir in the brown sugar and buttermilk until well combined.
- In a separate bowl, sift together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix—you want these muffins tender and fluffy!
- Spoon the batter evenly into the prepared muffin pan, filling each cup about 2/3 full.
- Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them—you’re looking for golden tops and that perfect crumb!
- Once out of the oven, let the muffins cool slightly. Before serving, drizzle a little honey over each one for a touch of sweetness. Serve with extra honey and butter on the side because, let’s be honest, more is always better.
