I adore cornbread.  Actually I just love corn.  I add it to all sorts of things that technically don

I adore cornbread.  Actually I just love corn.  I add it to all sorts of things that technically don’t really need it.  And recently, I’ve been making an awful lot of cornbread.  The recipe I’ve used the most is here:  http://allrecipes.com/recipe/cornbread-muffins-i/detail.aspx It’s really easy, and tastes great!  It’s pretty dense, or maybe that’s just because I might have mixed it too much.  But either way, I like it a lot!  I’ve found that the type of honey you use makes an enormous difference in taste.  I used some blackberry flower honey I’d brought from the states, and it gave the muffins a really full flavor.  But it’s still nice with regular honey too. Also, this recipe is for muffins, but you can just pour all the batter into a cake pan and bake it that way if you prefer. I’ve done that a few times.  Also, because I am impatient and cannot wait for things to thaw / warm up on their own, I warmed my butter with my hair dryer (be careful not to totally melt it that way!), and added the corn still frozen, and it didn’t mess up the recipe at all.  Canned corn also works if that’s all you have. Serve warm with butter and/or more honey!  Delicious! -- source link

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