Ingredients
The following ingredients have 4 Servings
- 1 stick unsalted butter
- 3/4 cup whole milk
- 1/3 cup honey
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup corn kernels (if using canned, drain the corn)
Instruction
- Preheat oven to 400°F. Grease 12 muffins tins with cooking spray and set aside.
- Add butter to small skillet over medium heat. Cook butter for 3-4 minutes or until the butter browns and starts to smell toasted. Remove from heat and add to a medium mixing bowl. Add the milk, honey and eggs to the same bowl and whisk to combine.
- In a large bowl, add the flour, cornmeal, baking powder and salt and whisk to combine. Add the butter/milk mixture and mix until just combined. Fold in the corn.
- Divide the batter evenly among the muffin tins. Bake for 15-18 minutes or until golden brown and inserting a toothpick in the center comes out clean. Let cool in pan for 5 minutes before placing on cooling rack.
