Best Corn Bread Muffin

I thought Famous Dave's had the best corn bread muffin I've had until I found this recipe from Allrecipes.com and modified it a little bit. It was an instant hit. All twelve (12) were gone before the muffins even got the chance to cool to room temperature. Then I brought these ones to our Thanksgiving reunion, they were all gobbled up with high praises. These muffins are delicious, sweeter and moister than regular bread. They are best served warm.

Tools I Used

• Cupcake Liners (optional)
• Muffin Pan
• Mixing Bowls
• Measuring Cups & Spoons
• Stand Mixer(you can use a hand mixer, too)
• Spatula
• Ice Cream Scoop

CORN BREAD MUFFINS

Yield: 12 servings

Ingredients:

• ½ cup milk
• ¾ cup cornmeal
• ½ cup butter, softened
• 2/3 cup white sugar
• ¼ cup honey
• 2 eggs, room temperature
• ½ teaspoon salt
• 1-1/2 cups all-purpose flour
• ½ teaspoon baking powder
• 1 can of whole kernel corn

Directions:

Let cornmeal soak in milk for 15 minutes.

Pre-heat oven to 400 degrees F. Grease or line twelve (12) muffin cups.

In a large bowl, cream together butter and salt until light and fluffy, about four (4) minutes.

Add honey, eggs & salt. Make sure its mixed thoroughly between addition.

Add the flour and baking powder then cornmeal mixture. Blend well.

Fold in the corn with a spatula.

Use an ice cream scoop to spoon batter into muffin cups.

Bake in oven for 20-25 minutes or until toothpick inserted into center of a muffin comes out clean.

Corn Bread Muffin