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Preheat oven to 400F. Grease and flour a muffin pan; set aside.
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In a large bowl, add the dry ingredients, whisk to combine; set bowl aside.
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Melt the butter. Allow butter to cool momentarily so you do not scramble the eggs.
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Add remaining ingredients to butter and whisk to combine and until smooth and no white streaks remain.
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Pour wet mixture over dry ingredients and fold until combined; do not overmix.
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Using a large cookie scoop, 1/4-cup measure, or spoon, fill each muffin cavity to a solid 3/4-full.
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Add a generous pinch of finger millet meal cornmeal to the top of each muffin.
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Bake at 400F for 10 minutes.
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Reduce oven temp to 350F and bake muffins for about 5 to 7 minutes (about 15 to 17 minutes total), or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter.
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Optionally, drizzle with honey and add a pat of butter before serving. Cornbread is best warm and fresh, but will keep airtight at room temp for up to 3 days.