Crispy Cornbread Muffins
1/2 cup butter, at room temperature
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 tsp salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 tsp baking powder
1/2 cup milk
3/4 cup corn (fresh, canned/drained, or frozen and thawed)
Preheat your oven to 400 degrees. Grease/ line a 12-cup muffin pan.
Whisk all dry ingredients together in a medium bowl. Set aside.
Cream together butter and sugar until fluffy. Beat in honey, eggs, and milk. Mix in dry ingredients. Fold in the corn. Spoon into muffin cups, and bake for 20 minutes, or until the edges turn golden brown. Let cool for a few minutes, then serve!