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Grease a muffin tin. Preheat your oven to 375°. Make sure the oven is completely preheated before you place the cornbread muffins in the oven.
With a hand mixer start at low and then medium speed, beat the butter and sugar in a medium mixing bowl until creamy and thick (like you would for a cookie batter).
Add egg and beat on medium until well combined, but do not over mix.
In another bowl sift together your flour, cornmeal, and salt.
Add the flour and cornmeal mixture to the butter and egg mixture slowly, and when it resembles pea size crumbles, add the milk.
Mix until your batter is a thick but pourable consistency.
Add the cooking oil and honey to your batter and mix for one minute on medium. This should thin the batter out just a little bit.
Scoop ¼ - ½ cup of batter per muffin cup into the greased muffin tin and place in your completely pre-heated oven. The muffin cups should be no more than ⅔ full.
Bake for 15 minutes and check to see if it is done by placing a toothpick in the center and if it comes out clean it is done, if not bake for another five minutes and check again. The top should be a soft golden color when done. (this is a very pale cornbread batter, so it will not get very brown or yellow)