Preheat the oven to 400°. Lightly spray a 12-well muffin pan with cooking spray or lightly coat with softened butter.
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
In a medium bowl, whisk together the milk, melted butter, eggs, and honey. Create a well in the center of the cornmeal mixture and add the milk mixture. Stir until just combined.
Divide the batter evenly in the prepared muffin pan (about 1/4-cup per well).
Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Serve warm with honey.
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Notes
Measure the cornmeal and flour correctly! Adding too much dry ingredients to the recipe is the most common mistake, leading to a dense muffin. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour or cornmeal with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
The easiest way to measure honey is to spray your measuring spoon with non-stick spray. This way, the honey slides out of the measuring spoon.
Add some heat to these muffins by adding a handful of diced jalapeno to the batter.
Did you know cornmeal can go rancid? Fresh cornmeal will have a sweet smell, whereas rancid cornmeal will smell musty. Always double-check before using.
If your egg is cold, place it into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge ahead of time.