From: Jenn@eatcakefordinner
1 c. cornmeal
1 c. all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. brown sugar, packed
1 c. mashed banana (around 2 large or 3 small)
2 eggs
1/4 c. milk
1/4 c. canola oil
1 tsp. vanilla
Preheat oven to 400 degrees. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, nutmeg and brown sugar; set aside. In a separate bowl, whisk together the mashed banana, eggs, milk, oil and vanilla. Pour into dry ingredients and stir together until just combined. Pour batter into a greased 8x8-inch baking dish and bake for 30 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.
Or divide batter evenly between a mini muffin tin. Bake at 375 degrees for 8 minutes or until top springs back when lightly touched. Makes: 48 mini muffins.
Cinnamon Creamed Honey
1/2 c. creamed honey
1/2 - 1 tsp. cinnamon, to taste
Stir together creamed honey and 1/2 teaspoon of cinnamon until well combined. Taste and add more cinnamon, if needed. Store at room temperature.