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Corn Muffins with Honey Butter

 Corn Muffins with Honey Butter
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-t
24 ServingsPrep: 25 min. Bake: 15 min.


  • 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
  • 2 tablespoons honey
  • 1/2 cup butter, softened


  • 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.
  • 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.
  • In a small bowl, beat honey and softened butter until smooth. Serve

2 of 2

Corn Muffins with Honey Butter (continued)

Directions (continued)

  • 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.