Famous Dave's Cornbread Muffins - Copycat Recipe

1 3/4 c. cornmeal

1 1/2 c. all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. baking soda

2 eggs

3/4 c. granulated sugar

1/4 c. shortening

1/2 tsp. vanilla extract

3/4 c. whole milk

1/4 c. buttermilk

1/3 c. vegetable oil

4 Tbl. honey

Preheat oven to 400 degrees.  Grind the cornmeal at high speed in a food processor for 5 minutes or until some of it has become flour.  Pour ground cornmeal into a large bowl with the flour, baking powder, salt and baking soda and whisk together.  In a separate bowl, cream together the eggs, sugar, shortening and vanilla using an electric mixer.  Pour the wet ingredients into the dry and add the remaining ingredients.  Stir together with a rubber spatula until smooth.  Line a muffin pan with paper liners.  Fill each muffin cup 3/4 full with batter and bake for 18-20 minutes or until golden.  Remove from oven and take a cold stick of butter and rub over the top of the rolls until each is coated.  Makes 16 muffins.  Serve plain or with cinnamon honey butter.  

Jenn's Notes: I typed the recipe above with the adjustments that I made the 2nd time.  I used less flour than Todd's original recipe and I added more honey.  I also used whole milk the 2nd time (the 1st time I used 1%) and brushed butter over the top when they were done baking.  The batter should be the consistency of any other cornbread recipe.  Mine were done at 18 minutes.  I am eating one of these while I sit here and type this and they really are so good! It is even the 3rd day and they are still moist!  I am going to try these again without grinding the cornmeal to see if it makes a difference and I will update this when I do.