Since I’m headed to New York tomorrow for BlogHer ’12, I wanted to make something for dinner tonight that John and the kids could eat at least one more time while I’m gone. Not that they will, of course. I see lots of Mexican food and pizza in their future…. And, I needed a dinner that could cook itself while I tried to fit clothes for a week into just one carry on.
I made Slow Cooker Black Beans and some quick Honey Cornbread Muffins to go along with it. We really liked the sweetness of the cornbread. Southern cornbread is typically not sweet, so these muffins are a great change of pace.
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/8 cup sugar
1 teaspoon salt
1 cup milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Preheat oven to 400 degrees.
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.
Evenly divide the cornbread mixture into a muffin tin. Bake for 15 minutes, until golden. Makes 12 muffins.
