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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have never gone back to my old corn bread recipe after finding this one. Adding corn to the batter gives it color and extra flavor. -Dorinda Bruce Bixby, Oklahoma Ingredients:
1/4 cup butter, softened |
1/3 cup sugar |
1 egg |
2 tablespoons honey |
1/4 teaspoon salt |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup yellow cornmeal |
1/4 teaspoon baking powder |
1/4 cup milk |
1/2 cup frozen corn |
Directions:
1. In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt.
2. Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
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