Ingredients
1/4 cup butter, softened1/3 cup sugar1 egg2 tablespoons honey1/4 teaspoon salt3/4 cup all-purpose flour1/2 cup yellow cornmeal1/4 teaspoon baking powder1/4 cup milk1/2 cup frozen corn
Preparation
In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt.
Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn.
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.
