Daytime Kitchen: Honey Cornbread Muffins

Pumpenickel Pickle is back in the Kitchen with another delicious recipe

By Natalie Faunce - Daytime Blue Ridge Host, Brittany Flowers - Daytime Blue Ridge Host

ROANOKE - Pumpenickel Pickle's owner and Executive Chef, Willie Dye, is back in the Kitchen with another delicious recipe.

Honey Cornbread muffins

4 Cups yellow corn meal                        
4 Cups AP flour                                           
4 Tablespoons baking powder              
2 Cups granulated sugar                          
4 teaspoons salt                                         
4 Cups of milk                                             
8 eggs                                                            
½ Pound melted butter                             
1 Cup honey                                               

• Preheat oven to 400 degrees
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. 
• In another bowl, whisk together the milk, effs, butter, and honey.
• Add the wet ingredients to the dry ingredients and stir until just mixed.
• Evenly divide the cornbread muffin mixture into your pre-greased muffin pans
• Bake for 15 minutes, until golden 
 

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