3/4 cup cornmeal (semolina)
1 cup self Raising Flour
1/2 cup white (caster) sugar
1 cup milk (any)
1/4 cup unsalted butter, melted
Preheat oven to 425 degrees.
grease muffin tin or line with paper muffin cups.
Combine cornmeal, flour, sugar. egg, milk and melted butter mix until just until blended. *
Scoop batter into prepared muffin pans. The batter will be very liquid because of the amount of milk and melted butter this is fine no need to worry it will be absorbed by the cornmeal/semolina.
Sprinkle cheddar cheese on top of muffins before baking if desired.
Bake for 15- 20 minutes remove from oven and let stand for 5 minutes before removing from the muffin tin.
*Fresh chopped jalapeno peppers can be added at this time, as can chopped red pepper and/or tinned corn kernels(about ½ to 1 cup worth of sweet corn). I left the muffins plain so that they could be topped with honey butter.
Alternative cornbread method: use a cast iron skillet, then add a fine layer of half/half or light cream to the top of the batter before baking.
½ cup butter at room temperature
1-2 tablespoons honey
Mix the honey and butter in a bowl with a spoon or electric mixer. The amount of honey is to taste if you like the butter very sweet add more, or use very little for the slightest hint of honey. Place in a small bowl or ramekin and refrigerate until needed.
cooks notes: worked great everyone happy and only about 3 muffins left from a dozen. H says "dewishous."