MUFFIN CORNBREAD IS EASY

INGREDIENTS

• 3/4 cup cornmeal (or polenta)
• 1 and 1/4 cup of all-purpose flour
• 1/3 cup of sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of milk
• 3/4 cup cooked corn kernels (I use canned corn)
• 1/2 cup of butter, melted and cold
• 2 eggs
• 2 tablespoons of honey

INSTRUCTIONS

• Preheat the oven to 350 F. Brush the 12-cup muffin tray with a cooking spray non-stick or line with the paper liner.
• Combine cornmeal, flour, sugar, baking powder, and salt together in a large bowl and stir until smooth. Set aside.
• In another bowl, mix milk, corn, butter, eggs, and honey, then shake until mixed.
• Pour the wet ingredients into the dry mixture and stir until well blended.
• Spoon the mixture into a 12-cup muffin tray, and fill each 3/4 full compartment.
• Bake for 20 minutes. Let cool for 5-10 minutes and serve warm with butter or honey on top.
• NOTE
• You can store these corn bread muffins for up to 4 days in an airtight container in the refrigerator.
• You can also freeze these corn bread muffins for up to 3 months in an airtight container. Melt for several hours until it reaches room temperature before heating in an oven or microwave.

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