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Ingredients
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- 1 cup (245 g) whole milk
- 1 cup (122 g) cornmeal
- 1 cup (125 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 1 teaspoon kosher salt
- 3 ½ teaspoons baking powder
- 1 large egg, room temperature
- ½ cup (109 g) vegetable oil
- Honey, for serving
Instructions
- Preheat your oven to 400°F and line a muffin tin.
- Combine whole milk and cornmeal in a bowl and let soak for 10 minutes.
- Mix in all-purpose flour, granulated sugar, brown sugar, kosher salt, and baking powder.
- Add the room temperature egg and vegetable oil to the dry ingredients and mix gently.
- Divide the batter among muffin cups, filling each about three-quarters full.
- Bake for 15 to 18 minutes or until a toothpick comes out clean.
- Cool in the tin before serving warm, drizzled with honey.
Notes
Ensure ingredients are at room temperature for smoother mixing.
Do not overmix; a few lumps are fine for better texture.
Optional: Consider adding jalapeños or cheese for an extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 190
- Sugar: 8
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 20