If you want to impress your friends with baked goods, then I highly recommend these sweet, yet somewhat savory cornmeal muffins. The first time around, I misread the recipe and included significantly less cornmeal than the recipe called for! The muffins still worked out and I am inspired to come up with a cross between the sunken, moister version I originally served up and the chewier version that is more aligned with the original recipe. For dinner, a thick and creamy baked batch of Scalloped Potatoes with Best Ever Mushroom Sauce would be optimal. 
Cornmeal Honey MuffinsMore cornbread muffin recipes from Lisa's Vegetarian Kitchen:
Adapted from Once Upon a Tart
4 tablespoons of unsalted butter, melted and cooled for a few minutes
1 1/2 cups of unbleached white flour
1/3 cup of spelt flour or whole wheat flour
1 cup of cornmeal
1/4 cup of sugar
1 tablespoon + 1 1/2 teaspoons of baking powder
3/4 teaspoon of sea salt
3 large eggs
1 1/2 cups of milk
2/3 cup of sesame oil
3 heaping tablespoons of honey (I used Tawari honey from New Zealand)
2 teaspoons of vanilla
Grease 12 muffins cups generously with butter.
In a large bowl whisk together the flours, cornmeal, sugar, baking powder and salt.
In a medium bowl, beat the eggs and then whisk in the milk, melted butter, oil, honey and vanilla.
Make a well in the center of the dry ingredients, add the moist ingredients and stir until just combined. Divide the batter evenly into the prepared muffin cups.
Bake in a preheated 400 degree oven for roughly 20 minutes, or until golden brown and the muffins are nicely browned on top. Cool on wire racks and serve warm or at room temperature. Just divine when smeared with some butter!
Makes 12 large muffins.
Quick and Easy Cornmeal Muffins
Blueberry Goat Cheese Muffins
Raspberry Cornmeal Muffins
On the top of the reading stack: The National Post
Audio Accompaniment: St. John Passion
by Johann Sebastian Bach (Absolutely divine!)
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