Cornbread Muffins with Honey and Creamed Corn

Honey cornbread muffins are quick and easy to make. They go well with chili, soup, and many other dishes. Enjoy them on their own for a light snack. Add some butter or drizzle with honey for a delectable treat.

Prep Time 15

Cook Time 20

Rest Time 10

Servings 15 muffins

Ingredients

1 ⅓ cup flour
1 cup yellow cornmeal
2 tbsp sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp sea salt
1 can creamed corn 14 oz
2 large eggs room temperature
3 tbsp honey
6 tbsp butter melted and slightly cooled
½ cup sour cream

Instructions

Preheat oven to 400 degrees F. Be sure rack is in the center of the oven. Line muffin tins with liners Or use cooking spray to coat a 12 cup muffin tin.
Put butter in small bowl in microwave for about 25 seconds. Set out to cool.
In a medium mixing bowl, combine all the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt).
In a separate large mixing bowl, combine wet ingredients (creamed corn, eggs, honey, butter, and sour cream. Stir to combine.
Slowly incorporate the dry ingredients into the wet ingredients. Stir gently just until the dry ingredients are wet, and everything is combined. Do not over mix.
Let muffin batter rest for around 10 minutes.
Ladle the batter into the prepared muffin cups. Fill ¾ of the way.
Place in the oven and bake for 12- 14 minutes. The cornmeal muffins will be slightly brown on top and have a firm center.
Remove tray from the oven and allow to cool for a couple of minutes before serving.

Notes

Optional: Make your own jalapeno-infused honey. It's a nice addition either on the side or cooked into the cornbread.

Simply warm some honey in a pan of hot water. Place some sliced hot peppers like jalapeños in a glass jar (heatproof). Pour the warm honey over them to cover. Let the peppers do their work while you make the cornbread. Add it to the wet ingredients before baking or use it as a topping once they are baked. Delicious!