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.