Thanksgiving lunch was an absolute success yesterday! I am stuffed! I hope everyone had a wonderful one as well! This year, I opted to do something low-key because there was not enough of us to do a full on turkey celebration! We ordered from Whole Foods Supermarket, which is an extremely great option for smaller families, couples, or one! The quality of food is absolutely wonderful and the price is even better! The only thing I made this year was some yummy honey cornbread muffins from the Neely's of Food Network paired with a cinnamon honey butter from Ina Garten! It is best to prepare the cinnamon honey butter a day or two before in order for the flavors to really meld together.
Yields: 16 cupcake sized muffins
Ingredients:
Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp. baking powder
1/2 cup granulated sugar
1 tsp. salt
1 cup whole milk
2 large eggs
1/2 stick unsalted butter, melted
1/4 cup honey
1 cup of corn, drained well
Cinnamon Honey Butter
1/2 cup unsalted butter, room temperature
3 tbsp. honey
1/4 tsp. ground cinnamon
1/8 tsp. kosher salt
Directions:
1. Preheat oven to 400 degrees F. Line cupcake tins with liners.
2. In a large bowl, mix the cornmeal, flour, baking powder, sugar, salt, and drained corn.
3. In a separate bowl, whisk together the milk, eggs, butter, and honey.
4. Add the wet to the dry ingredients and stir until just mixed.
5. Evenly divide the cornbread mixture into the paper liners. Bake for 10 - 15 minutes, until golden.
6. Butter: Combine the butter, honey, cinnamon, and salt in a bowl and mix until thoroughly incorporated. Serve at room temperature.
*If you want your butter to be sweet, omit the salt and add confectioner's sugar instead (to taste).
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