Ingredients:
1/2 cup butter, room temperature
2/3 cup sugar
1/2 cup buttermilk
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups frozen corn, thawed
Directions:
Preheat oven to 375 degrees.
In a bowl, combine flour, cornmeal, baking soda, baking powder, and salt.
In a mixer, beat butter until creamy.
Add sugar and beat until light and fluffy, about 3 minutes.
Add eggs while mixing, then honey.
Slowly add dry ingredients while mixing.
Add buttermilk while mixing.
Add corn, use a spatula to stir kernels into batter.
Lightly butter a 12 cup muffin pan and fill cups 3/4 full with batter.
Bake for 20 minutes, until muffins are golden brown on edges and yellow on top.
Servings: 12
Time preparation: 15 min.
Time total: 60 min.