A mix of honey, browned butter, and Piment d'Ville make these cornbread muffins not too sweet but rich in flavor. These are best eaten warm out of the oven. If you eat them a few days later, make sure to heat them up before eating.
Ingredients
¾ cup (1½ sticks) butter
⅓ cup honey
2½ teaspoons Piment d’Ville
1½ cups all purpose flour
1¼ cups fine cornmeal
2 teaspoons baking powder
2 teaspoons salt
1 cup buttermilk
2 eggs
Directions
Preheat oven to 375°F. Grease or line 12 muffin cups.
Place butter in a small saucepan over medium heat. Cook butter, swirling pan frequently, until foamy and rich golden brown in color with nutty aroma, 5 to 10 minutes. Remove from heat. Add honey and whisk until melted. Add Piment d’Ville and whisk. Set aside.
Add flour, cornmeal, baking powder, and salt to a large bowl. Whisk to combine. In a second bowl whisk eggs well, add buttermilk and mix well. Add browned butter mixture to buttermilk mixture. Make a well in the center of the dry ingredients and add the wet mixture. Fold together until just combined.
Divide batter among prepared muffin cups. Bake, rotating halfway through, until golden brown, 15 to 20 minutes. Best if eaten warm on the same day they are baked.
