Corn Muffins
A delicious side for chili and soup, or store in the freezer for a quick breakfast or snack.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
- 5 Tbsp unsalted butter plus more for pan
- 3/4 cup all purpose flour
- 3/4 cup cornmeal
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk* see notes for substitution
- 2 large eggs
- 1 tbsp honey
- 1/2 to 1 cup of corn frozen or cut from the cob
Preheat the oven to 400 degrees. Butter a muffin tin with about 1 tablespoon of melted butter. Melt the rest of the butter and set aside to cool.
In a bowl, mix together flour, cornmeal, baking powder, baking soda, and salt.
In a large bowl mix together the buttermilk (*see notes for substitution) and eggs. Add the melted butter.
Add the flour mixture and stir until just combined. Stir in the honey. Fold in the corn.
Poor into the pan or muffin tin and bake until just begins to brown and a toothpick comes out clean, about 15-18 minutes. Let cool before serving.
Double or triple the recipe and freeze and leftovers for easy lunch, snacks, or to serve with chili or soup.
*if you don't have buttermilk on hand, you can get the same effect by adding 1 tablespoon of lemon juice to 1 cup of milk and let it sit for 5 minutes.