Kenny Rogers' Corn Muffins
Category: Breads
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Serves/Makes: 12
Ready in: < 30 minutes
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1/4 cup honey
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 3/4 cup frozen yellow corn, does not need to be thawed
Preheat the oven to 400 degrees F. Grease a 12-cup muffin pan or line with paper liners. In a mixing bowl, combine the butter, sugar, honey, eggs, and salt. Beat on medium speed with an electric mixer. With the mixer running on low speed, add the flour, cornmeal, and baking powder. Scrape down the sides of the bowl as needed. With the mixer running, slowly add the milk. Stir the corn in to the batter by hand until just mixed. Fill the greased muffin cups 3/4ths full with the corn batter. Place in the oven and bake at 400 degrees F for 20 minutes or until the tops are browned. Remove the pan from the oven and let cool on a wire rack. Muffins can be served warm or at room temperature. Store in an airtight container.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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