Honey Sweet Cornbread

My sister Laura loves honey. I mean, really loves honey. She’s known to make little caves in all of her rolls, muffins, what have you and then proceeds to fill it to the brim with honey. I was making these corn muffins while she was over. She grabbed a few on her way out. She proceeded to call me from the car telling me how amazing these muffins are…. no honey needed. (say what?!) I’m not totally sure if the remaining muffin she had actually made it home to her husband.

Really, these corn muffins are pretty great. They are super easy too. I’m positive that they’ll become a family favorite in your home!

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed

1. Preheat oven to 400 degrees F. Grease or line 12 muffin cups. (My muffin pans have shallower muffin cups, I was able to make 18 from this recipe)
2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

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