Honey Cornbread Muffins

from Food Channel and the Neelys

1 cup yellow cornmeal

1 cup all-purpose flour

1 TBSP baking powder

1/2 cup granulated sugar

1 tsp. salt

1 cup milk

2 large eggs

1/2 stick butter

1/4 cup honey

Preheat oven to 400'F

In a large bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the whole milk, eggs, butter and honey. Add the wet to the dry ingredients and stir UNTIL JUST MIXED. (that is the key, do not over mix cornbread!!!!!)

Divide evenly into each cupcake slot. Bake for 15 minutes, until Golden Brown.

NOTE: I love cornbread but never really had success at it. I think I over mixed it so many times that I truly just stayed away from it. But I love this recipe. It is simple yet very yummy. The honey adds a nice taste to the recipe. I usually make this when I have chili as I love cornbread and chili, but it is good on its own for breakfast as well. If you make it, I think it is best warm (not hot, but warm).