Mmm ... a fav around here. We have this at least twice a week, especially with soup, beans, and bar-b-que. And since whole wheat flour is used, you can enjoy that second one guilt-free!!
1 c cornmeal
1 c whole wheat flour
4 t baking powder
1/2 t salt
1 large egg
1 c milk
3 T oil
4 T honey
Preheat oven to 440. Generously grease muffin tin.
Mix first four ingredients together in a mixing bowl; set aside. In a small bowl, beat egg, milk, and honey together. Mix into dry mixture, until just combined, then add oil and mix in. Spoon into muffin tin, and bake for 15-20 minutes, until edges of muffins are brown. Remove from oven, let cool for 3-4 minutes, and turn out of tin. Top with butter or dip into soup, and enjoy!!
If you like corn muffins that are slightly sweeter, like I do, then you can add an extra tablespoon or two of honey. :)