Friday, April 29, 2011

Cornbread muffins- recipe

These are quick, easy and tasty.  They are a sweeter cornbread.  I think the original recipe called for at least twice this much sugar...but that was way too much in my opinion. These are great with soups, chilis and stews!

Cornbread Muffins:

1/2 cup butter, softened
1/3 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
1/2 cup frozen corn kernels, thawed

Directions: 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.  Add a little butter and enjoy!

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