Preheat oven to 425. Prepare a muffin tin by greasing well with butter or lining it with muffin cup liners.
Mix together flour, corn meal, salt, and baking powder in large mixing bowl.
In a small mixing bowl, combine milk, honey, egg, and butter. Pour into dry ingredients and mix until just combined. If desired, stir in up to 1 cup shredded cheddar cheese for cheesy cornbread muffins
Scoop muffin batter by ¼ cup into prepared pan and bake for 15-18 minutes or until set.
Cool muffins in pan for 10 minutes then remove from muffin pan and serve or cool completely.
Notes
Buttermilk: If you do not have buttermilk, add 1 teaspoon fresh lemon juice or white vinegar to ¾ cup milk and let sit for 5-10 minutes. Flour: Use whole white wheat flour or all-purpose flour in this recipe. Cornmeal: Be sure to use yellow cornmeal, not masa flour.Butter: Feel free to use canola oil in place of melted butter.Baking Powder: Be sure to use ALUMINIUM-FREE or reduced baking powder, as aluminum can react with the cornmeal and leaves a metallic taste in your mouth. Storing: Store leftover muffins at room temperature in a sealed container for up to 48 hours, then refrigerate for up to 5 days. Freeze muffins for up to 3 months. Cheesy Cornbread: Mix in ½ cup shredded cheddar cheese into the batter if desired. Dairy-Free Cornbread: Use canola oil in place of the melted butter and plain, unsweetened almond or soy milk in place of the buttermilk. Cornbread instead of Cornbread Muffins: Instead of making individual muffins, pour this batter into a 9x9 greased baking dish and bake at 400 degrees Fahrenheit for 25-28 minutes or until set.