Savory Double Corn

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Off-white Section Separator 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. Rounded Banner With Dots Learn more

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Off-white Section Separator Whisk in the salt and baking powder. Switch to a large spoon or rubber spatula and stir in the corn. Rounded Banner With Dots Learn more

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Off-white Section Separator 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. Rounded Banner With Dots Learn more

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Off-white Section Separator 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. Rounded Banner With Dots Learn more

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Off-white Section Separator 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. Rounded Banner With Dots Learn more

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Savory Double Corn

Muffins

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These Double Corn Muffins are perfect for dipping into a bowl of chili or enjoying as a BBQ side! Simple to make in one bowl, these savory muffins have a tender cornbread texture with whole pieces of corn in each bite!

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