I don’t wait around for the fall and winter months to enjoy a big bowl of soup. In fact, I love it year round and enjoy different ones depending on the weather. Right now I ‘m craving any Tomato Bisque Soup or Chicken Tortilla Soup. Pairing the tomato basil soup with a freshly grilled cheese sandwich or some honey cornbread muffins is the way to go. Soup, in my opinion, needs something towards the end to soak up all the delicious juices that could not be scooped up by the spoon.
These honey cornbread muffins tend to be one of my favorites and can hold up in the freezer for later use. The first time I ever made them they were little mini muffins, but my kid’s appetites have changed, and I know they prefer something bigger.
If you want to get your kids involved in the kitchen you should start with this simple recipe. It’s perfect for getting them to measure, mix and then scoop the batter into the muffin tins. Leave the egg breaking to the adults so you don’t end up with eggshells in the batter. (Yes, I’ve learned from experience.)
Honey Cornbread Muffins
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1 cup milk
2 large eggs
1/2 stick unsalted butter, melted
1/4 cup honey
Preheat the oven to 400 degrees.
In a large bowl add all of the ingredients and stir until everything is mixed and wet.
Spray a muffin pan with non-stick spray. Scoop the mixture into the pan and fill only till it is 1/2 full.
Bake the cornbread for 15 minutes or until golden brown.
Adapted from The Neely’s on Food Network