When growing up on the farm my mother made cornbread in a baking pan using yellow corn meal and of course__sugar!
We would consume this wonderful baked good drizzled with maple syrup and served with Ham and Bean Soup.
While in Savannah I was introduced to one of the best sweeteners in the world…Tupelo Honey!
So… here is my version of Corn Bread (North vs South) and served with a drizzle of honey!
Mini Corn Bread Muffins with Tupelo Honey
By The Gourmet Farm Girl
1 cup corn meal (white or yellow)
1 cup all purpose flour
1/4 cup sugar (optional)
1/2 teaspoon salt
4 teaspoons baking powder
1 cup whole milk
1/4 cup vegetable oil
Preheat oven to 400 degrees
Grease mini muffin pans. Blend all dry ingredients in a large mixing bowl; mix all wet ingredients in a separate mixing bowl. Make a whole in center of dry ingredients and pour liquid in. Mix together with a large spoon till blended. Fill each cup 2/3 full and bake for 10 minutes or until golden. Remove and let cool for 1-2 minutes before releasing from pan.
Drizzle with honey or maple syrup and of course…butter!
Makes 2 1/2 dozen mini muffins