Honey Corn Muffins

When I was growing up, we had something called Corn Toasties that were basically little cornbread rounds that you put in the toaster. We would top them with melted butter, and they were such a simple and delightful way to start the day. Today, I replicate the Corn Toasties by slicing these corn muffins in half and putting in the toaster for a nostalgic treat. They are equally good fresh out of the oven with some butter and strawberry jam or a bowl of your favorite chili.

Honey Corn Muffins

Ingredients

1 cup cornmeal

One cup flour

1 tablespoon baking powder

3 tablespoons sugar

1 teaspoon salt

1 cup buttermilk*

½ cup melted butter, slightly cooled

2 eggs

¼ cup honey

Recipe

Preheat the oven to 350 degrees. Grease or line 12 muffin cups.

In a mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.

In medium bowl, whisk the buttermilk, butter, eggs, and honey until well combined.

Add the wet ingredients to the dry ingredients and whisk until there are no lumps.

Scoop the batter into the muffin cups and bake for 18-20 minutes.

Makes 12 muffins

*To make buttermilk, add a tablespoon of white vinegar or lemon juice to a one cup measuring cup and fill the rest with milk. Let sit for 5 minutes before using. This works with dairy and nondairy milk.

If you enjoy this honey corn muffin recipe, I recommend giving this Blueberry Muffins recipe a try.
Follow me on Instagram for more updates!