- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 tablespoons heavy cream
- 2 tablespoons buttermilk
- ¼ cup honey
- 2 tablespoons melted and cooled butter
- 2 scant cups all purpose flour (spooned into the measuring cups)
- ¾ cup cornmeal
- 1/3 cup sugar, plus more for sprinkling
- 4 teaspoons baking powder
- ¾ teaspoon salt
- Honey-Butter for serving, recipe follows
Preheat the oven to 350°F and grease the wells of a mini muffin pan with butter.
Combine the eggs, oil, water, heavy cream, buttermilk, honey and butter in a mixing bowl, and whisk well. Combine the flour, cornmeal, sugar, baking powder, and salt in a separate mixing bowl and whisk to combine.
Add the dry ingredients to the wet ingredients and whisk until just combined; do not over mix.
Scoop the batter into well-greased mini muffin tins and bake until lightly golden and a tester inserted into the center comes out clean, about 20 minutes.
Let cool briefly, then brush the muffin tops with honey butter and sprinkle with sugar before serving.
* Note: The mini muffin pan we used has 1 ½ tablespoon capacity wells. If your mini muffin pan has smaller or larger wells, your yield will vary and you will need to adjust the cooktime accordingly.
3 tablespoons unsalted butter, softened
3 tablespoons honey
Combine the butter and honey in a small bowl and stir to blend. Brush onto warm muffins when they come out of the oven.
Lobster and Sweet Corn Chowder
Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes
Jalapeno Corn Muffins
Baked Oysters with Braised Leeks and Tasso Hollandaise
Emeril's Classic Seafood Gumbo
J.K.'s Chocolate Soufflés with Chocolate Grand Marnier Sauce
Emeril’s New Orleans Barbecue Shrimp
Chicken and Smoked Sausage Gumbo