Ingredients:

  • 1 cup Yellow Cornmeal (Medium Grind)
  • 1 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1/2 cup Unsalted Butter (melted and cooled)
  • 2 Large Eggs (room temperature)
  • 1 1/4 cups Buttermilk (full-fat preferred)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly. Melt the 1/2 cup of butter and set aside to cool for about 5 minutes; it must not be hot when combined with the eggs.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk well for 30 seconds to ensure the leavening agents are evenly distributed, then create a well in the center of the mixture.
  3. In a medium bowl, whisk together the buttermilk and the two lightly beaten eggs until fully combined. Slowly pour the slightly cooled melted butter into the buttermilk/egg mixture, whisking gently.
  4. Pour the wet ingredients mixture into the well of the dry ingredients. Using a rubber spatula, fold the ingredients together just until the dry streaks disappear. A few small lumps are fine—avoid overmixing, which develops gluten and results in tough muffins.
  5. Divide the batter evenly among the 12 prepared muffin wells, filling each cup about 3/4 full.
  6. Bake for 18 to 20 minutes. The muffins are ready when they are golden brown, spring back lightly when touched, and a skewer inserted into the center comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm with butter and honey.