by aargersi
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1/2 cup white wheat flour (or AP if that's all you have) Ask a question about this ingredient
1 cup cornmeal - medium grind is what I use Ask a question about this ingredient
6 tablespoons unsalted butter Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/4 cup honey Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
3 ripe bananas - just this side of rotten is best Ask a question about this ingredient
no stick baking spray Ask a question about this ingredient
Heat the oven to 400. Melt the honey and 4 tbs butter together. Spray a muffin tin with no stick then cut the other 2 tbs butter up and drop a chunk in each muffin cup. Put the pan in the oven.
Ask a question about this stepWhisk the dry ingredients together in one bowl and the wet together in another. Mash the bananas in a 3rd (incidentally, the baking time is just about what it takes to wash the bowls and whisks and things). You should leave some chunky bits in the banana.
Ask a question about this stepWhisk the butter and honey into the egg and buttermilk, then whisk the dry into to wet until it's just combined. Fold in the banana.
Ask a question about this stepGet the muffin tin out of the oven and scoop the batter in - I use a 1/4 cup measure for this and it works out just about right. Put the pan back in and bake 25 minutes until crispy and gold around the edges. Let them cool for a few minutes before you turn them out of the pan. They are really good warm, with a cuppa coffee. And bacon.
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
