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web dev, Society 6 creator, Udemy teacher, traveler, podcastaholic & IFPA-certified pilates lover

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Golden yellow beauties studded with little kernels of fresh corn.

1/2 cup butter, softened
3/4 cup white sugar
4 tablespoons honey or agave nectar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 cup flour
1/2 tsp baking powder
1 cup cornmeal
1/4 cup milk
1/2 cup heavy cream
3/4 cup fresh or canned corn kernels

  • Preheat oven to 400°F. Line 12 muffin tins with paper cups and spray with cooking spray.
  • In a bowl combine milk, cream and cornmeal and let sit for 10 minutes.
  • In a separate bowl cream together butter and sugar for 3 minutes.
  • Add honey, eggs, and vanilla and beat to combine.
  • In another bowl stir together salt, flour and baking powder.
  • Add the wet cornmeal/milk/cream mixture to the bowl and mix.
  • Beat dry ingredients into wet ingredients. The less you mix, the better.
  • Finally, stir in corn kernels. Dry ingredients should be just incorporated.
  • Fill 12 muffin cups with batter (~3/4 full).
  • Bake for ~20 minutes until a toothpick inserted in the center comes out clean. Enjoy warm with jelly and cheese.