This is a sweeter version of corn muffins and my family loves it!

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.

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  • In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.

  • Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.

Nutrition Facts

243 calories; protein 4g 8% DV; carbohydrates 37.4g 12% DV; fat 9.2g 14% DV; cholesterol 52.1mg 17% DV; sodium 191.1mg 8% DV. Full Nutrition
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Reviews (114)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2003
I took this to a BBQ and every one commented on it. They were all so impressed, I made doubled the recipe and made it as a bread and cut it into squares. Now everyone wants to know where I got the recipe, I told them I can easily email it to them. Thanks for making it so convienient to try new things and share them with friends. Sincerely Meredith Ingersoll Happy to Cook:) Read More
(42)

Most helpful critical review

Rating: 3 stars
11/06/2003
Wasn't sweet enough and bad texture. We didn't like them. Read More
(14)
140 Ratings
  • 5 star values: 94
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
11/06/2003
I took this to a BBQ and every one commented on it. They were all so impressed, I made doubled the recipe and made it as a bread and cut it into squares. Now everyone wants to know where I got the recipe, I told them I can easily email it to them. Thanks for making it so convienient to try new things and share them with friends. Sincerely Meredith Ingersoll Happy to Cook:) Read More
(42)
Rating: 4 stars
11/06/2003
I made this for my daughter's Kindergarten class's Thanksgiving party and they loved it! My husband loves it too! Read More
(28)
Rating: 5 stars
06/02/2007
Wonderful! I made this recipe using Splenda and whole wheat flour and the result was sweet moist cornbread muffins. My husband (who considers himself a connoisseur of cornbread) loves them too. Read More
(24)
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Rating: 5 stars
09/07/2003
Thank you for the BEST corn muffin recipe EVER!! Read More
(18)
Rating: 5 stars
03/10/2006
These muffins had a great texture, and flavor. They were however too sweet for us, so if you don't like them overly sweet, I would reduce the sugar to 1/3. Read More
(14)
Rating: 5 stars
12/19/2005
This was my second attempt at making cornbread, and it turned out great. I wanted to make something that had actual corn kernels in it, because the last one i made didn't and was pretty bitter, but this one turned out great even though i ran out of white sugar and had to substitute around a 1/4 cup of brown sugar, and also just used canned sweet kernel corn... i would def. recommend this recipe to anyone wanting to make GOOD cornbread (i just made it in a casserole dish). Read More
(14)
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Rating: 3 stars
11/06/2003
Wasn't sweet enough and bad texture. We didn't like them. Read More
(14)
Rating: 4 stars
11/06/2003
Great Taste but mine could have been a little moister. Read More
(13)
Rating: 4 stars
12/12/2006
This provided some of the best cornbread I have had...used less sugar and a bit more honey as suggested by others and I tossed in a finely chopped fat jalapeno pepper with the corn. Was able to freeze some for future meals and I can't be happier about it. Thanks Krissy! Read More
(12)
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