Honey Corn Muffin




Honey Corn Muffin


  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cup sugar (can be reduced to 1 cup)
  • 1/2 cup honey
  • 4 eggs
  • 1 1/2 cup yellow cornmeal
  • 1 cup butter 
  • 1 cup milk (fresh milk or evaporated milk)
  • 1 1/2 cup frozen yellow corn (1 can corn kernel)


Cookbook Lingo

     Lard or Larding

To lard is the process of drawing through poultry and meat thin strips of salt pork or bacon. It is done with a larding needle and the object is to add fat and succulence to the meat or fish and to overcome any possible dryness.

Source: tipnut.com


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cream together butter, sugar, honey, eggs and salt in a large bowl.
  3. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing.
  4. Add corn to mixture and combine until corn is worked in.
  5. Grease 2 pieces of 12-cup muffin pans and fill each cup with batter.
  6. Bake for 20-25 minutes or until muffins begin to turn brown on top.

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