Growing up, my mom made corn muffins and my dad made cornbread. There is so totally absolutely a difference–cornbread is not sweet, it pretty dry, and you make it in a cast iron skillet. Corn muffins, however, are a little sweet, more moist, and can have actual corn kernels in them. I love both cornbread and corn muffins. They both serve their own purposes, and I appreciate both for their own qualities. These corn muffins, made with blue cornmeal, are soft on one hand, crunchy on the other. They have a little bit of sweetness from the corn and a tiny bit of sugar. They’re breakfast or dinner. And the honey butter, oh my God. Honey and butter belong together. It’s a match made in heaven.
I read this recipe last week–and the author talked about how she discovered blue cornmeal in her pantry when she cleaned it out recently. I didn’t find an blue cornmeal in my pantry (sadly) but I did grab some at the grocery store after I saw her lavender muffins. And for real: the hardest thing about this recipe is gathering the ingredients. Between blue corn meal, cake flour, and buttermilk, you’ll have to go to the store (probably) but it’s worth it. These muffins are awesome.
Here’s the recipe: (adapted from acozykitchen.com)
For the muffins (yields 12 muffins):
1 cup blue cornmeal, plus 2 tablespoons
1 cup cake flour
1/4 cup white granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk, plus 2 tablespoons
1 large egg
6 tablespoons unsalted melted butter
For the honey butter:
1/2 cup unsalted butter (1 stick), room temperature
2 tablespoons honey
1/2 teaspoon coarse sea salt
Preheat the oven to 250 degrees F. Butter and flour (or spray) a muffin tin (or use those muffin cups) and set it aside.
To make the muffins, whisk together the flours, sugar, baking powder, and salt. Set aside.
In a larger bowl, beat the buttermilk, eggs, and melted butter until well blended. Incorporate the wet into the dry all at once, then mix until just incorporated. Then, spoon the batter into the muffin tins (about 3/4 full in each cup). You’ll get 12. Bake for 12-15 minutes. Poke a muffin with a skewer to check for doneness. If the skewer comes out clean, they’re done!
While the muffins bake, mix up the honey butter, either by hand or with a stand mixer. Just combine softened butter, honey, and salt. Store it in an airtight container in the refrigerator for up to a week.