Tools I Used
- Cupcake Liners (optional)
- Muffin Pan
- Mixing Bowls
- Measuring Cups & Spoons
- Stand Mixer(you can use a hand mixer, too)
- Ice Cream Scoop
CORN BREAD MUFFINS
Yield: 12 servingsCorn Bread Muffin
- 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
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.