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.