HONEY CORNBREAD ENGLISH MUFFINS

- In a large mixing bowl, proof the yeast by combining ½ cup warm water, 2 tsp dry active yeast and 1 tbsp honey. Let stand about 5 mins

- Once your yeast has proofed, add all other ingredients of 2 cups all purpose flour, 1 cup cornmeal, 1 tsp salt, 3 tbsp melted butter, 1 cup buttermilk (or whole milk), ¼ cup honey and ½ cup whole kernel corn. Stir to combine, using your hands if needed to bring the dough together into a ball.

- Drizzle oil in your large mixing bowl and set the dough ball in the bottom, cover the bowl with plastic wrap and place in a warm, dry place (I set it in the oven turned OFF with the light on), and let it rise for an hour, or until double in size.

- Once the dough has risen, transfer to a lightly floured surface and divide into 6-8 equal pieces, forming balls. A dough scraper is an excellent tool to use for this step as it will help you handle the sticky dough. 

- Cover dough balls with plastic wrap to let rise for another 30 minutes. Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly. Bake at 350 F for 10 – 12 minutes to ensure they are cooked all the way through.

Enjoy! xo Hailey 💛