Cornbread Muffins

I have been seeking the perfect cornbread recipe for a very long time.  This recipe can be used to make a loaf of cornbread or for muffins.  These are a great addition to a comforting dinner or as a breakfast treat.  I ate mine with the Neely's Honey Butter, which consists of a softened stick of butter and 2 tablespoons of honey.  Just mix these two ingredients together with a wooden spoon to make honey butter...can't get much easier than that!

Corn Muffins

Ingredients

• 2/3 cup (1.5 sticks) butter, softened
• 1 cup granulated sugar
• 3 eggs
• 1 2/3 cups milk
• 2 1/3 cups all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. Preheat the oven to 400 degrees F.
2. In a medium bowl, use an electric mixer to cream butter and sugar.  Combine the eggs and milk in a separate medium bowl.  In another bowl, combine the flour, cornmeal, baking powder, and salt.  Add the flour mixture and egg mixture alternately to the creamed mixture.  
3. Thoroughly grease your mini-muffin tins with Pam Baking Spray.  Bake the muffins for 18-20 minutes.  **Note: I was nervous about rotating the pans during baking because I did not want to to interrupt the rising of the bread.  This recipe makes about 20 mini-corn muffins.  For a loaf of cornbread, grease a 13" x 9" baking pan and bake for 23-27 minutes.