When it comes to cornbread, a lot of recipes are quite similar since it’s a pretty minimal recipe. Anytime I taste cornbread, I wonder how I can make it taste a little more exciting since it can be quite plain and sometimes dry. I loved sweetening these muffins with honey, adding pepper and cheese for flavor, and using buttermilk which isn’t traditional, but I found that these muffins have a very pleasant texture, quite fluffy, and above all, flavorful. 

Makes 12 Muffins

Ingredients:

1 1/3 Cups (160g) All Purpose Flour

1 Cup (120g) Yellow Cornmeal

1 Tbs (12g) Baking Powder

¼ Tsp (1g) Baking Soda

3 Tbs (37g) Granulated Sugar

½ Tsp (1g) Fresh Cracked Black Pepper

1 Tsp (3g) Salt

2 Large Room Temp Eggs

½ Cup (113g) Melted Butter, Cooled

¾ Cup (180mL) Room Temperature Buttermilk

¼ Cup (85g) Honey

1 Cup (115g) Shredded Cheddar, Colby, or Monterey Jack Cheese, or mix them! 

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and line a muffin pan with paper liners. 

2.     In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, pepper, and salt until thoroughly combined. 

3.     Add the eggs, butter, buttermilk, and honey and whisk until just combined, then mix in the cheese. 

4.     Fill each muffin liner about ¾ of the way full, tap the pan against the counter a couple times to release any air bubbles in the batter and bake for 16-18 minutes, until the spring back when lightly touched. Top with a little more shredded cheese and flaky sea salt.