blowing up the oven: honey cornbread muffins

It was chili cook-off day at work for a fundraiser so I said I would make cornbread to accompany the chili other people brought. I wanted something very yummy so I decided on honey cornbread. Got some pretty good reactions from it too.

This recipe is enough for probably 12 muffins, but I yielded 10 because I wanted them to be heaping.

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup white cane sugar

1 tbsp baking powder

1 cup heavy cream

1/4 cup vegetable oil

1/4 cup honey

2 eggs, lightly beaten

First, in a mixing bowl I threw together the 1 cup of flour, 1 cup of cornmeal, 1/4 cup of sugar and 1 tablespoon of baking powder. I mixed them up real well and then created a "well" in the center of the bowl with the dry mixture.

Once the "well" was constructed, I added the 1 cup of heavy cream, 1/4 cup of vegetable oil, 1/4 cup of honey and the two beaten eggs into the well and began to mix everything together. When adding the honey, I usually spray the measuring cup with Pam first so the honey slides right out versus sticking.

I let the mixer handle the rest of the mixing and beating, while I preheated the oven to 400°

Once it was thoroughly combined, it was time to pour the batter into the muffin pan which I had already pre-loaded with foil muffin cups. Normally they would be filled about 3/4 full but I filled them almost to the brim. I had two empty muffin slots on the pan so I filled them with water so that the muffins would rise evenly. I got that piece of advice from Foodista and it worked!