This is, thus far, the uncontested best cornbread recipe I have had, I put it that way because I am always open to new bread recipes. These corn muffins had great flavor, rose and baked light and airy.
1 2/3 cups all purpose flour (I used spelt flour)
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 2/3 cups whole milk
4 large eggs
1/2 cup + 2 1/2 tablespoons butter, melted
Grease a 9x9 inch baking pan or muffin pan (I used paper liners this time). Preheat oven to 375F.
In a large mixing bowl, combine the dry ingredients.
1 stick softened butter
6 tablespoons honey
Stir together well.