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Corn Muffins with Honey Butter Recipe

Corn Muffins with Honey Butter Recipe

There's an interesting country story behind this recipe. I've worked at our local Farm Bureau office for 15 years. A friend on our women's committee developed it to give people new ideas for using farm commodities. I especially like preparing these muffins for my family on a winter night—along with a big pot of chili, they make for a very hearty meal! My husband and I have a farrow-to-finish hog operation here on the farm where he was born. We also grow several crops. One son farms with us, we have a grown daughter and our other son just graduated from high school.
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:24 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 1 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2-2/3 cups water
  • 1/2 cup butter, melted
  • 2 eggs, lightly beaten
  • 1 tablespoon lemon juice
  • HONEY BUTTER:
  • 2 tablespoons honey
  • 1/2 cup butter, softened

Directions

  • 1. In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. In a small bowl, combine the water, butter, eggs and lemon juice; stir into dry ingredients just until moistened.
  • 2. Fill greased muffin cups two-thirds full. Bake at 425° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  • 3. In a small bowl, beat honey and softened butter until smooth. Serve with warm muffins. Yield: 2 dozen.

Nutritional Facts

1 serving (1 each) equals 185 calories, 8 g fat (5 g saturated fat), 39 mg cholesterol, 334 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.