Cornbread Muffins I recipe

12 servings

1/2 cup butter, softened

2/3 cup white sugar

1/4 cup honey

2 eggs

1/2 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup cornmeal

1/2 teaspoon baking powder

1/2 cup milk

3/4 (10 ounce) package frozen corn kernels, thawed

Preheat oven to 400 degrees F (200 degrees C).

Grease or line 12 muffin cups.

In a large bowl, cream together butter, sugar, honey, eggs and salt.

Mix in flour, cornmeal and baking powder; blend thoroughly.

Stir in milk and corn.

Pour or spoon batter into prepared muffin cups.

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