Ingredients
1 cup all-purpose flour1 cup yellow cornmeal1/4 cup sugar2-1/2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon baking soda1 large egg1 large egg yolk1-1/4 cups buttermilk1/3 cup canola oil3/4 cup whole kernel cornHONEY BUTTER:1/2 cup butter, softened2 to 3 tablespoons honey
Preparation
In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl, beat butter and honey until blended. Serve with muffins.
