12 corn bread muffins
milk, can use skim milk
2Grease or line a standard sized 12 cup muffin tin set aside.
3In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
4In another bowl, whisk eggs until just beaten. Then whisk in honey, sour cream and milk until blended. Then slowly drizzle in the butter while whisking until combined.
5Add liquid mixture to the dry mixture and stir together with a spoon just until combined and all the flour is moist. Do not over mix.
6Divide batter between prepared muffin tin. Bake at 400 for 14-18 minutes until golden.
7Allow to cool in tin for 5 minutes. Remove and serve.