A blend of buttermilk and honey make these easy-to-prep corn muffins exceptionally sweet and tender. The muffins can be made a day ahead and stored in an airtight container at room temperature. Use any leftover buttermilk to make creamy dressings, fluffy pancakes or even a tangy smoothie.

Serves 12

1¼ cups all-purpose flour

¾ cup cornmeal

1½ teaspoons baking powder

1 teaspoon kosher salt

½ teaspoon baking soda

2 large eggs

1 cup buttermilk

1/3 cup honey

4 tablespoons unsalted butter, melted

Heat the oven to 375 degrees. Coat a 12-cup muffin tin with cooking spray.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and baking soda.

In a large bowl, whisk together the eggs, buttermilk, honey and melted butter. Add the flour mixture and stir to combine.

Divide the batter among the muffin cups and bake until golden brown and a toothpick inserted at the center of a muffin comes out clean, about 30 to 35 minutes.

(Recipe from the November 2009 issue of Real Simple)