By Rachel Quenzer
People love cornbread for its sweet and moist flavor. It often provides the perfect side dish to barbecue-type meals, but did you know that it’s actually been on people’s plates for thousands of years?
According to SouthernLiving.com, corn was first ground down and used by the Aztecs and Mayans to make tortillas and then later by the Native Americans. It was fully adopted by the Southern United States during the Civil War. Wheat became an important crop during wartime for the U.S. but the South was often too hot and wet to grow wheat, which would spoil quickly in those conditions. However, it created the perfect conditions for growing corn and since cornbread was easy to make, it became a meal staple for the South.
In the beginning, cornbread didn’t taste as good as it tastes today. However, like most foods, it evolved as culinary tastes became more creative and cultures merged. Today you will find many varieties of cornbread with different types of milk being used in the preparation and different types of toppings taking it to the next level.
Our cornbread muffins keep that sweet, corn taste that everyone has come to love while being fluffy and moist with a delicious, honey butter topping.
The crispy edges of corn bread and the soft center make it almost seem like a little treat. But don’t worry. This treat doesn’t have as many calories since we’ve used natural, zero-calorie stevia in the baking process.
If you love cornbread then you will love this recipe. Check it out below.
- 1 ¼ cups all purpose flour, unbleached
- ¾ cups yellow cornmeal
- ¼ cup sugar
- 1 whole egg, large
- 1 ¼ cup milk
- ¼ cup vegetable oil
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 ½ tsp baking powder
- ¾ cup frozen corn
- 6 packets stevia (PureVia)
- ¼ cup honey
- ¼ cup butter, unsalted, softened
- Preheat oven to 385 deg. F. Line standard sized muffin pan with paper or foil muffin cups.
- Sift all dry ingredients into a large bowl.
- In a separate bowl, mix egg, milk, vegetable oil, and vanilla extract together.
- Add with wet ingredient blend to the dry blend and mix until incorporated. Do not overmix!
- Fold in frozen corn.
- Pour the batter into the muffin cups and bake until lightly golden, about 30 minutes.
- Remove from oven and place on a cooling rack.
- Place butter in a small bowl and microwave for 30-45 seconds.
- Remove butter from microwave and add honey.
- Stir honey and butter until the mixture is a smooth, golden brown syrup consistency.
- Drizzle warm honey butter over muffins and serve immediately.
Don’t forget to visit the Global Stevia Institute’s recipe page where you will find recipes you can use in everyday life.