These are a sweet cornbread muffin that is moist and perfect right out of the oven. Baking these right in the tins leave the bottoms golden crispy sweet.
In one large mixing bowl stir together cornmeal, flour,sugar, baking powder and salt.
In a separate bowl beat the two eggs until well mixed.
Add the honey, milk and canola oil to the stirred eggs. Mix well until the honey is dissolved into the liquid.
Add the egg mixture to the dry ingredients and stir just until flour mixture is incorporated. Do not over mix or the muffins will be tough.
Spray muffin tins - I used Pam cooking spray in non stick muffin pans - coat well.
Pour batter equally into 12 muffin cups.
Bake at 350 degrees for 15 minutes.