This Wednesday’s recipe is one I just found from my sister. Although I grew up on homemade muffins, I don’t often make them. Krusteaz makes fabulous blueberry and cranberry-orange muffins, and my family loves Betty Crockers cinnamon streusel muffins. They range in price from $1.68-$2.89 a box (which makes 12 muffins), and that amount feeds my family a great breakfast. However, I do love cornmeal muffins (and bread). There is something so earthy and homey about them. Just looking at cornmeal gives me the itch to bake.
However, many recipes I’ve tried come out dry. That’s kind of my notorious problem with them. I was so happy when I cooked these the other morning…I think the secret to keeping it moist is actually putting in whole kernal corn. Yummy, moist, sweet…delicious!
Cornmeal Muffins
1/2 cup softened butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups flour
3/4 cup cornmeal
1/2 tsp baking powder
1/2 cup milk
3/4 cup whole kernal corn
Cream together the first 5 ingredients, mix in the next three. Stir in milk and corn. Bake @ 400 degrees for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Serve with honey butter.
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