Honey Touched Cornbread Muffins

Confession time.  I can not make cornbread.  At least not like my Mother.  This is her recipe:
White Cornmeal
Milk
Mix a bit of both till it looks like a mudpie.  Bake in cast iron pan till golden brown.

I've tried - a couple times.  No luck.  And my oldest son loves my Mother's cornbread.
So I have resorted to using a boxed cornbread muffin mix.  Totally different from Mother's - touch of sweetness and golden.  But the family loves them.
The other evening when I was preparing Meatless Chili Mac, the aroma made me crave cornbread muffins.  But I did not have a box of mix in the pantry and about 20 minutes before dinner would be ready.  What to do????
Search the good 'ole internet and discovered a reason to never buy a box of mix again!  The Neely's from the Food Network Channel have a fabulous Honey Cornbread Muffin recipe.  These were so simple to prepare, were in the oven baking in no time flat.  And they were a HIT!
This recipe is entirely the Neely's. The only changed I made was to half it - I did not want 6 extra muffins staring at me, calling my name in the middle of the night when I woke with the baby.

Honey Cornbread Muffins

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey
• Special equipment: paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.