1 cup yellow cornmeal
1 cup stone-ground cornmeal
1 (9 ounce) pacakge yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspsoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 tablespoons light brown sugar
2 table spoons honey
1 tablespoon mayonnaise
Mix yellow cornmeal, stone-ground cornmeal, cake mix, baking powder, salt and cayenne in a bowl.
Combine milk buttermilk, oil, eggs, brown sugar, and honey in a bowl and mix well.
Add to the cornmeal mixture and mix gently; there should be no lumps but don’t over mix.
Fold in mayonnaise. Let rest, covered, in the fridge for 30 minutes or up to overnight.
Preheat the oven to 400 degrees. Spoon the cold batter into a muffin tin or cast-iron skillet.
Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.
For extra goodness; brush honey butter over the tops.