By Teresa Ambord 1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
1/2 stick softened butter ¼ cup honey, more if you like the muffins extra sweet
1 can corn, whole kernel or creamed. If you use creamed, cut the milk to ½ or ¾ cup Preheat oven to 400 degrees F. Prepare muffin tin with 12 paper muffin liners.
In a mixing bowl, combine: cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together milk, eggs, butter, honey, and corn (reserve ½ cup corn, optional). Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the mixture into the papers. Use the reserved corn to add a small spoonful to the top of each muffin. Bake for 13-15 minutes, until golden.