Recipe Adapted from http://eatcakefordinner.blogspot.com/
1 3/4 c. cornmeal
1 1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
3/4 c. granulated sugar
1/4 c. shortening
1/2 tsp. vanilla extract
3/4 c. whole milk
1/4 c. buttermilk
1/3 c. vegetable oil
4 Tbl. honey
Preheat the oven to 400 degrees. Grind the cornmeal at high-speed in a food processor for 5 minutes or until some of it has become flour. (I skipped this step)
Pour all of the ground cornmeal into a large bowl
with the flour,
salt and baking soda
Use an electric mixer on medium speed to cream together the eggs,
shortening and vanilla.
Pour the wet ingredients into the dry stuff
and add the remaining ingredients.
Stir together with a rubber spatula until smooth.
(almost forgot the honey)
Line a 12-cup muffin pan with paper muffin cups. Fill each muffin cup 3/4 full with batter;
then bake the muffins for 18-20 minutes or until golden. Remove from oven
and take a cold stick of butter and rub over the top of the rolls until each is coated. Makes 12-16 muffins. Serve plain or with cinnamon honey butter.