RECIPE
Perfect for dipping or bbq side!
ABOUT
Preheat the oven to 350℉. Line a muffin tin with paper liners or grease well with oil. In a large bowl, whisk the eggs, honey, milk, and melted butter until well combined.
Whisk in the salt and baking powder. Switch to a large spoon or rubber spatula and stir in the corn.
Sprinkle the cornmeal and flour over the wet ingredients then stir until the flour is just mixed in. DO NOT OVERMIX. Overmixing can result in flat and/or dense muffins.
Spoon the batter in the muffin tin, filling each cup ¾ of the way full. Bake until golden brown and cooked through, 15 to 18 minutes.
Enjoy muffins warm or at room temperature. Muffins can be stored in an airtight container at room temperature for a day and then refrigerated for 3 to 4 days. Muffins can be well wrapped and frozen for 2 months.
ENJOY!
AUTHOR