Corn muffins a la Kenny Rogers
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 large muffins
- 1/2 cup butter softened
- 2/3 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1/2 teaspoon salt
- 1 and 1/2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 cup milk
- shredded corn from 2 cobs
Preheat the oven to 180C.
Line a 12-hole muffin pan with paper liners.
Shred the corn using a sharp knife. Don’t cut too close to the cob. You can scrape off what you can’t cut.
Place the softened butter, sugar, honey and eggs in a large mixing bowl. Beat with a wire whisk (you can use a hand mixer but it really isn’t necessary) until smooth.
Add the flour, baking powder, salt and yellow cornmeal. Mix together, pouring in the milk as you do.
When the batter is smooth, add the shredded corn and fold in.
Bake in a preheated 180C oven for 25 minutes.
They’re ready to eat as soon as they’re cool enough not to scorch your hands and tongue.
Enjoy! We definitely did.