2 cups cornmeal
1 (9-ounce) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
honey glaze (recipe below)
Mix yellow cornmeal, stone-ground cornmeal, cake mix, baking powder, salt and cayenne pepper in bowl. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl. Mix well. Add to cornmeal mixture and mix gently. There should be no lumps, but do not overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or overnight.
Preheat oven to 400 degrees. Spoon cold batter into muffin tin or a cast iron skillet. Bake 25-30 minutes or until a knife inserted comes out clean and the top is golden brown. Drizzle with honey glaze. Yield: 9 servings.
I'm telling ya...the best part of these is the top...I'm gonna find me one of those 'muffin top' pans...I'm not kidding!!!
(If you use paper wrappers, spray lightly with oil before filling or you will leave a good part of your muffins stuck to the wrappers)
1 stick butter melted
1/4 cup honey
(Can be stored in fridge if you don't want to use it all or just want some made ahead)