Honey Cornbread Muffins
Yield: 12 muffins
Cook Time: 22-30 minutes
Tips: Green chiles are optional. If preferred, whole corn kernels can be pureed into a smooth texture before adding to batter.
Suggestion: Delicious served as a bread side dish with main courses, soups, stews & chili, for breakfast or as a snack anytime.
Ingredients
- 2/3 cup heavy cream
- 2/3 cup chicken broth
- 1 cup corn kernels
- 1/4 cup butter, melted
- 1/3 cup honey
- 6 oz. canned diced green chiles
- 1 egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- dash of salt
Directions
Preheat oven to 350° F.
In a medium mixing bowl, combine cream, chicken broth, corn kernels, butter, honey, chiles, egg and vanilla. Stir with a fork until well-blended.
In a separate mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.
While continually stirring, gradually add the wet ingredients to the dry ingredients until mixture becomes smooth and moist. (Be careful not to over-mix.) Spoon the batter into 12 greased or paper-lined muffin cups.
Bake for 22-30 minutes, or until a toothpick inserted into center of muffin comes out clean.
In a separate mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.
While continually stirring, gradually add the wet ingredients to the dry ingredients until mixture becomes smooth and moist. (Be careful not to over-mix.) Spoon the batter into 12 greased or paper-lined muffin cups.
Bake for 22-30 minutes, or until a toothpick inserted into center of muffin comes out clean.