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Export 7 ingredients for grocery delivery
Step 1
Preheat oven to 425 degrees F and grease 2 (12 slot) standard non stick muffin tins (you’ll use 18 slots) with cooking spray.
Step 2
Place melted butter, honey, eggs, and sour cream into a large bowl.
Step 3
Whisk until well combined.
Step 4
Add in cornmeal, baking soda, salt, and both cans of corn.
Step 5
Use a rubber spatula to fold the ingredients together until combined.
Step 6
Use a 1/4 cup measuring cup or ice cream scoop to evenly scoop the batter into the 18 prepared slots of the muffin tin.
Step 7
Baking one pan at a time, place muffin tin in preheated oven for 5 mins.
Step 8
Reduce the heat to 350 degrees (leaving the muffins in the oven) and bake for an additional 13-15 minutes, or until a toothpick inserted comes out clean.
Step 9
Remove from oven and cool slightly before serving!
Step 10
Repeat with remaining muffins.
Step 11
Store leftovers in an airtight container at room temperature.
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