Surprisingly, it's hard to think of an interesting caption for corn muffins. But these bad boys are goood. And they help stretch a meal. And I always feel super domestic saying "no" to the premade Jiffy mix. Win, win (win).
You will need: 1 cup yellow cornmeal 1 cup all-purpose flour 1 Tbs baking powder 1/2 cup granulated sugar 1 ts salt 1 cup milk 2 large eggs 1/2 stick butter, melted 1/4 cup honey 1 cup frozen corn
Preheat oven to 400 degrees F. In a large bowl, mix the cornmeal, flour, baking powder, sugar, salt and frozen corn. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the mixture into the papers. Bake for 15 minutes, until golden
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