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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


  • 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 or margarine, melted
  • 2 eggs, beaten
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 1/2 cup butter, softened


  • 1. In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. Add water, butter, eggs and lemon juice; stir until dry ingredients are moistened.
  • 2. Spoon into 24 greased muffin cups. Bake at 425° for 13-15 minutes. Cool for 5 minutes before removing from pans to wire racks.
  • 3. In a small mixing bowl, beat together honey and softened butter. Serve with the muffins. Yield: 2 dozen.

Nutritional Facts

1 each: 185 calories, 8g fat (5g saturated fat), 39mg cholesterol, 334mg sodium, 23g carbohydrate (6g sugars, 1g fiber), 4g protein.

Reviews for Corn Muffins with Honey Butter

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Reviewed Oct. 3, 2011

"It makes too many."

Reviewed Nov. 17, 2009

"These muffins are delicious and the honey butter adds a touch of sweetness. I will definitely make this recipe again."

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