Cornbread Muffins

A fun and easy recipe.  Sydney likes making this one with me (in large part because she gets to lick the extra honey out of the measuring cup afterwords) and is actually quite skilled at spooning the batter into the muffin cups.  Eat while piping hot with a generous amount of butter!

Hardware:
12-muffin muffin tin
2 medium sized mixing bowls
balloon whisk
ladle


Software (Dry Team:)
1 cup corn meal
1 cup AP flour
4 teaspoons baking powder
1 teaspoon kosher salt

Software (Wet Team:)
1 cup whole milk
1 egg
1/4 cup honey
3 tablespoons vegetable oil

Preheat oven to 450 degrees.  Grease muffin tin with nonstick spray.  Whisk together Dry Team in one bowl, set aside.  Whisk together Wet Team in second bowl until honey and oil are fully incorporated.  Stir Wet Team into Dry Team until well combined.

Ladle into muffin tin (these don't rise a lot, so you can fill the cups about 3/4 of the way with no overflow problem) and bake for 20-25 minutes, rotating halfway through.