Honey Corn Muffins

Honey Corn Muffins (The Greatest Food Show in the Land, 1982)

This is a nice, easy corn muffin recipe. The original called for canned corn and melted Parkay, but fresh or frozen corn and melted butter are so much nicer, and why waste a delicious and expensive ingredient like good honey in a recipe where the other ingredients aren’t as tasty?

1 c. unbleached white flour
1 c. cornmeal
4 tsp. baking powder
½ tsp. salt
12 oz. corn, thawed if frozen
1 c. milk
1/3 c. melted butter
1/3 c. honey
1 egg
Preheat oven to 400 degrees. Grease or line 18 muffin cups. (If you can find unbleached parchment paper muffin cups, they work great and don’t stick to muffins the way some liners do.) Combine dry ingredients. Add the corn and toss lightly. Combine the other ingredients in a separate bowl, then add to flour mixture, mixing just until moistened. Spoon into prepared muffin cups, filling each 2/3 full. Bake 20-25 minutes, or until lightly browned. Serve warm with butter.