Step 1

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.

Step 2

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).

Step 3

Add egg and beat on medium until well combined, but do not over mix.

Step 4

In another bowl sift together your flour, cornmeal, and salt.

Step 5

Add the flour and cornmeal mixture to the butter and egg mixture slowly, and when it resembles pea size crumbles, add the milk.

Step 6

Mix until your batter is a thick but pourable consistency.

Step 7

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.

Step 8

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.

Step 9

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)