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Ingredients
- Honey butter:
- 1 C all-purpose flour
- 1 C yellow cornmeal
- 1/4 cup sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 1 egg yolk
- 1 1/4 C buttermilk
- 1/3 C canola oil
- 3/4 C whole kernal corn
- 1/2 C butter, softened
- 2 and 3 TBLS honey
Preparation
Step 1
In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
Fill greased muffin cups three-fourths full. Bake at 400 degrees for 18-23 minutes (it only took 13 minutes in our oven so watch carefully) or until a toothpick comes out cleam. Cool for 5 minutes before removing from pan to wire rack.
In a small bowl, beat butter and honey until blended. Serve with muffins