Corn muffins

Going on vacation left me with a craving for lots of things I ate while there. The thing I wanted the most, of course, was good clam chowder — even in Massachusetts, it was surprisingly hard to find. But another thing I found myself craving was corn muffins — the innkeeper at the B&B where we stayed made them on our last couple of mornings there, and I realized, once I got home, that I don't actually eat them that often and hadn't quite gotten enough. But hey, the one good thing about knowing how to bake is that if you want something like that, you can just make some.

I didn't have a corn muffin recipe, though I do know that if you're feeling lazy, the cornbread mix from Trader Joe's is pretty good in muffin form. But I was looking for something a bit sweeter, more of a breakfast food, and I think I found it with this recipe. The muffins were tasty enough that I scarfed down two of them warm from the oven, and they freeze well, too: Just wrap one in a damp paper towel and microwave until warm.

Corn Muffins
From a Food Network recipe

1 c cornmeal
1 c flour
1 tbsp baking powder
1/2 c sugar
1 tsp salt
1 c milk
2 eggs
1/2 stick butter, melted
1/4 c honey

1. Whisk together the cornmeal, flour, baking powder, sugar and salt.
2. In another bowl, beat together the milk, eggs, butter and honey.
3. Mix the wet and dry ingredients together, stirring just until combined.
4. Evenly divide the batter between 12 greased muffin cups, then bake at 400 degrees for about 15 minutes, until golden.