These muffins are very similar to the ones found in a famous down-home cooking restaurant. They’re so simple to make and taste great because they have real pieces of corn as well as corn meal.
½ cup butter, softened
⅔cup white sugar
¼ cup honey
½ teaspoon salt
1 ½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup milk
¾ cup frozen corn kernels, thawed
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
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.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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