We’re coming upon the time of year again to where we’ll be making a lot of delicious soup and chili. What goes best with soup and chili? Cornmeal Muffins of course 😋

Cornmeal Muffins

Ingredients

1 1/2 cups all-purpose flour

1 cup yellow cornmeal

2 TBSP granulated sugar

1 TBSP baking powder

1/4 tsp kosher salt

1 1/2 cup buttermilk

6 TBSP salted butter, melted

2 TBSP honey

2 large eggs

Directions

Preheat the oven to 400 degrees. Spray a 12-cup muffin tin with cooking spray or line the cups with paper liners.

In a medium bowl, add the flour, cornmeal, sugar, baking powder, and salt and whisk together until combined.

In a separate medium bowl, add the buttermilk, butter, honey, and eggs and whisk until well combined.

Pour the buttermilk mixture into the cornmeal mixture and mix all of the ingredients together.

Fill each muffin cup until nearly full.

Bake for 17 to 22 minutes until the tops are a golden brown and a toothpick inserted in the center of a muffin comes out clean.

Cool the muffins in the tin for 5 minutes before you remove the muffins to a wire cooling rack.

Serve with lots of butter 😋