In case our recent slew of pumpkin posts was not enough of an indicator, Thanksgiving is fast approaching! And though I love traditional thanksgiving foods, I’ve come to the realization that I am officially physically incapable of making anything “normal.” I signed up to make cornbread for an early Thanksgiving potluck with my friends at school and this was no exception. I figured that since honey and mozzarella are good together, cornbread tastes great with honey, and cheesy cornbread is amazing too, why not combine them together?
Ingredients
· 1/2 cup yellow cornmeal
· 1/2 cup all-purpose flour
· 1/2 tablespoon baking powder
· 1/4 cup granulated sugar
· ½ teaspoon salt
· 1/4 cup milk
· ¼ cup greek yogurt
· 1 large egg
· 2 tbsp butter, softened
· 2 tbsp honey
· ½ cup shredded mozzarella
Yield: 22 mini muffins
Directions
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, honey, and mozzarella. Add the wet to the dry ingredients and stir until just mixed.
Place 1 tbsp batter into each muffin tin.
Bake for 8 minutes, until golden.
Try switching up your all time faves, and when in doubt, bake!
<3 Dena
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