sweet cornbread muffins

What do you do when you're craving Founding Farmers' skillet cornbread but not their usual hour-wait time? Make your own. Sadly, the Founding Farmers cookbook doesn't come out until this fall (& you better believe I'll be owning a copy of that), so I had to make do with finding another. 

While not as wonderful as the buttery, sweet goodness you get at FF (complete with homemade honey butter... yum), this recipe was surprisingly good (after tweaking its ingredients a bit). I recommend it for any of you that prefer sweet cornbread over regular, & though I tend to want the latter, even I was reaching for this cornbread as a snack from the refrigerator...

There was one more muffin, buuuut husmate got ahold of it before I could snap the picture, claiming it would look better without that muffin.
 Nice cover there, dear.

Sweet Cornbread Muffins

|| Ingredients ||

1/2 c. butter, softened

1/2 c. sugar

1/8 c. honey

2 eggs

1/2 t. salt

1 1/2 c. all-purpose flour

3/4 (or a little extra) c. cornmeal

1/2 t. baking powder

2/3 c. milk

3/4 c. frozen/canned corn kernels, thawed (canned would be better but we've made it with frozen corn from Trader Joe's and it tasted fine)

|| Directions ||

Preheat oven to 400 degrees. Grease or line 12-18 muffin cups. In a large bowl, cream together butter, sugar, honey, eggs, & salt (cream 4-5 minutes). Mix in flour, cornmeal, & baking powder; blend thoroughly. Stir in milk & corn. Pour batter into muffin cups (2/3 full). Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 

If you have any yummy recipes you want to share please do!