1) Preheat oven to 350º F or 175º C.
2) Prepare 6 big grease-proof, 1 cup capacity (non-stick) muffin pans or line 24 one-fourth cup capacity muffin pans with muffin paper.
3) Put all ingredients in a bowl: 1/2 cup softened Magnolia Gold butter, 2/3 cup granulated sugar, 2 whole eggs, 1/4 cup honey, 1 tsp. salt, 1/2 tsp. baking soda, 3/4 cup ground yellow cornmeal, 1/2 cup milk, 1-1/2 cups all-purpose flour, 3/4 cup frozen cooked whole kernel corn.
4) Scoop onto muffin pans. Bake 25 to 30 minutes or until center is firm. For 1 cup capacity pans bake 40 to 45 minutes.
No comments:
Post a Comment