One of my favorite parts of cold weather is making warm soup and eating cornbread with it. However, when I went to make cornbread, I realized that I didn’t have enough flour, nor a baking dish small enough to cut the recipe in half. So I decided to make cornbread muffins! This recipe is sweet, delicious and perfect for a cold day!
Another thing that I love about cold weather is that my best friend, Katie always comes to visit. She lives in Asheville, NC and is pretty much the greatest person ever. She’s incredibly wise and hilarious at the exact same time. So she came up this weekend and we had a blast looking at Christmas lights, making S’mores over a fire, and cooking together. And I also got to take her to my favorite place in Nashville – Nashville Humane Association.
This is an incredible organization and is the place that blessed us with our cat, Reesie. So I always love to visit, donate some food and love on the animals that certainly don’t get enough attention. And, honestly, it’s a blast.
So I hope this cornbread recipe warms you up as much as it did us. And I encourage you to give back wherever you see fit this holiday season. It really is worth it.
- 1 cup yellow or white cornmeal
- 1 cup all-purpose flour
- 1 tbs. baking powder
- 1/2 cup sugar
- 1 tsp. salt
- 1 cup almond or soy milk
- 2 large eggs
- 1/4 cup Smart Balance Light Buttery Spread (or butter), melted
- 1/4 cup honey
- Paper muffin cups
- Preheat oven to 400 degrees.
- In a large bowl, mix cornmeal, flour, baking powder, sugar and salt.
- In another bowl, whisk together milk, eggs, butter and honey.
- Add the wet ingredients to the dry ingredients and mix well.
- Evenly divide the batter between 12 paper muffin cups in a muffin tin. Bake for 15 minutes, until golden.