Ingredients
Scale
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- ½ cup salted butter, melted
- ⅓ cup granulated sugar
- 2 Tablespoons honey
- ¼ cup whole milk
- ¼ cup sour cream
- 2 eggs
- 1 cup corn kernels (fresh or frozen & thawed)
Instructions
- Preheat oven to 375°F. Grease a standard 12-cup muffin tin.
- In a medium bowl, combine cornmeal, flour, baking powder, and sea salt. Set aside.
- In a large bowl, whisk together melted butter, sugar, and honey.
- Add milk, sour cream, and eggs. Whisk until smooth.
- Add dry ingredients and stir until mixture is smooth.
- Fold in corn kernels.
- Put ¼ cup batter into each well of the prepared muffin tin.
- Bake for 12-15 minutes or until the top is golden-brown and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm with butter or cinnamon butter.
Notes
- Use fresh corn for best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Reheat briefly in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg