Name: Cornbread Muffins I
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins
Ingredients: ½ cup butter, softened; ⅔ cup white sugar; ¼ cup honey; 2 eggs; ½ teaspoon salt; 1 ½ cups all-purpose flour; ¾ cup cornmeal; ½ teaspoon baking powder; ½ cup milk; ¾ cup frozen corn kernels, thawed

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

Cornbread Muffins I

butter, softened

white sugar

honey

eggs

salt

all-purpose flour

cornmeal

baking powder

milk

corn kernels,

Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.


In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly.  Stir in milk and corn. Pour or spoon batter into prepared muffin cups.


Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.


This is the second time I am reviewing this...This time around, I used heavy cream instead of milk and almost 1 can of corn instead of frozen - no wierd chewy bits as before with the frozen corn.  Made one loaf with corn & one without - the loaf with corn was moister and more flavourful.  I also made one mistake loaf where I used 1 cup of milk (with corn)- that actually was the moistest loaf.  And the honey gave it a good flavor.  I used 
loaf pans, which required about 45 minutes to cook.

Overall, this is a very good base recipe.  After making a test batch, I made the following alterations, and they turned out really well!  Take any you would like!  Also, as with any quick bread or cake, MAKE SURE you cream your butter and sugar well (i.e. a minimum of 4-5 minutes) and that all your ingredients are room temperature to ensure even baking.
1.  I soaked the cornmeal in the milk for 15 minutes and added this mixture after adding the flour/baking soda.
2.  I read the other reviews and reduced the sugar to 1/2 c. (although I didn't think they were too sweet before - I just like really sweet cornbread).
3.  Again, off the other reviews, I added about 3/4 of a can of kernel corn, drained, instead of frozen (the frozen was a bit chewy).
4.  Instead of upping the milk, I stirred in 1/4 c of sour cream before the kernel corn.  Made a nice texture difference.

These are very tasty corn muffins, and my daughter's favorite!  I used freshly ground corn and soft wheat, making them come out a little more dense, but delicious and hearty.  I also subsituted canned for frozen corn with great results.  The recipe takes exactly one regular sized can of corn.  This is definitely a keeper.

These muffins were a bit too sweet for my taste. I would cut the sugar down to 1/2 cup next time. Remember to thaw the corn; otherwise the kernels will be too dry. This recipe will also yield 24 mini-muffins.

Can you say yummmmmmyyyy??? These were so moist and delicious. Though I baked them in a rectangular class baking dish instead of a muffin tin and it took about 15 min longer to bake. They turned out great. They were sweet and we used Brummel and Brown on them and had them with chili. They were fantastic!!

Excellent! I had to omit the corn kernels however-didn't have any available at the time. But they were still lovely and sweet. Very good

These were so delicious!  I made them in mini-loaf pans and ate a slice in the morning for breakfast.  My boyfriend always wants me to make these again.  I followed the recipe exactly and plan to double or triple the recipe next time!

Very nice and light -- great with chili. I might increase the honey next time to add a little more sweetness. I made them as mini-muffins -- just the right size for the kids.

For me recipe as written...it was too sweet and not enough like cornbread. I could of easily served this with strawberries and whipcream for the perfect "strawberry shortcake" concept. I decided to make this recipe again the following day with some changes and made it in the traditional style regular pan. I reduced the honey to 1/8 cup. Sugar 1/2 cup. salt 3/4 tspn. cornmeal 3/4 cup 1/8 cup more. baking powder 3/4 tspn. milk 1/2 cup 1/8 cup more. I also put the corn in the food processor for a two or three times quick pulse spins. Everything else in recipe is ok to me. I found that this was much better for regular cornbread and still plenty sweet without going overboard. I enjoyed this batch much better than the first one. If approved by my supervisor at my job I will bring her a sample of the revised recipe today and hopefully use this as as our go-to recipe at the hospital where I work as a baker. I think our customers would enjoy this.

These muffins were very heavy and dry - would not make them again.

cornbread muffins i

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 12

Cost: $2.65 /serving

Author : Lisa K

Ingredients

Instructions

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