When it gets cold outside there is nothing better than a warm bowl of homemade soup. One of our favorite things to eat with soup with soup are cornbread muffins. I used to just make the cheap box of Jiffy corn muffins, but once I tried this recipe I was sold. No more dry muffins for us!! These muffins are sweet, moist, and stay yummy for a couple days. (Also unlike the boxed muffins!) There are quite a few ingredients, but they really are very easy to make and are ready to eat in about 35 minutes.
1 cup softened butter
1 1/3 cups sugar
1/2 cup honey
1 tsp salt
3 cups flour
1 1/2 cups cornmeal
1 tsp baking powder
1 cup milk
1 1/2 cups corn kernels (either frozen kernels that are thawed or canned kernels that are drained).
Preheat oven to 400 degrees. Grease muffin cups (or use liners). In a large bowl, mix together butter, sugar, honey, eggs, and salt. Add flour, cornmeal, and baking powder. Stir till blended. Stir in milk and corn kernels. Pour batter into muffin cups. Bake for about 20 minutes (or till a toothpick inserted into muffins comes out clean). Makes approximately 24 muffins.
These muffins are absolutely fabulous. For other super recipes check out the Recipe Swap over at The Grocery Cart Challenge.