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.