Ingredients
12
12 servings
- •½ stick unsalted butter, softened
- •3 tablespoons honey
- •1 tablespoon dried parsley
- •½ teaspoon dried thyme
- •1 teaspoon kosher salt
- •nonstick cooking spray, for greasing
- •2 cups blue cornmeal
- •1 cup all-purpose flour
- •2 tablespoons sugar
- •2 teaspoons kosher salt
- •3 teaspoons baking soda
- •1 teaspoon baking soda
- •1 ½ cups buttermilk
- •4 large eggs
- •1 stick unsalted butter, melted
- •½ cup honey
- •1 cup frozen corn
Instructions
- Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
- Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
- In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
- Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
- Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
- Bake the muffins for 18–20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Serve the muffins warm with the herbed honey butter.
- Enjoy
Nutritional Facts
Per 12 servings
- Calories: 107
- Carbohydrate: 16g
- Fat: 2g
- Fiber: 13g
- Protein: 5g
- Sugar: 4g
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