Cornbread muffins

Heat the oven to 400F.

In a big bowl whisk the cornmeal, flour, baking powder, kosher salt and sugar. Smell the cornmeal first: sweet is good, musty means it has gone rancid.

Melt the butter in the microwave at half power, 30 seconds then 10 to 15 second bursts.

In a smaller bowl whisk the melted butter, milk, egg and honey; warm the milk first so the butter does not clump.

Variation: use half a cup of browned butter, cooked in a pot over low heat, stirring, until amber and nutty.

Variation: add a handful of diced jalapeno, to all the batter or half of it.

Butter the muffin tin (baking spray can discolour the muffins).

Make a well in the dry ingredients, pour in the wet and fold until just combined; over-mixing makes them dense and gummy.

Divide the batter evenly, about a quarter cup per muffin.

Bake at 400F for 15 to 18 minutes, until a skewer in the center comes out clean; turn out onto a wire rack.