I had chili on the menu for Sunday and decided to try making some cornbread muffins. I love cornbread and figured it was the perfect compliment for chili.
These were definitely good and very easy!
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
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 cup 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.