Ah, baking, it’s a necessity in my life. Perfect measurements of flour and sugar, using all of the nifty kitchen gadgets. Nothing makes me feel more like a housewife than when I put on my apron and take control of the kitchen. I like to make things my own, like going through cookbooks and allrecipes.com recipes for ratios and inspiration and making my own creation. One of my favorites is Cornhole Cornbread Honey! The honey is baked in, but not mixed through the batter so you get pockets of delicious sweetness.
Plus you get dark crispy edges that are burnt sweetness.
Recipe for Cornhole Cornbread Honey:
1 cup Flour
1 cup cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400. Combine dry ingredients, combine wet ingredients, add wet to dry and mix. Pour into muffin tins, about 3/4 of the way full. Easy!
Now, get out some good local honey if you have it, or just use what you got, whatever, both are delicious.
Dip a butter knife into the honey and let it drip off just a little bit so you don’t make a huge mess. Now stick the knife down into the batter so the honey isn’t only on the top, but marbled through the muffin. I like to always make a hole in the middle and swirl out from there, hence the name “Cornhole”. Well, ok, I am also immature, so what of it!
Bake these cuties for 20-25 minutes, depending on your muffin size. I get 10 muffins out of this recipe with my big ol’ muffin tins.
Take them of the tins after a couple minutes and let them cool on a wire rack and eat one immediately, you know you want to.