I wanted to find something new to add to our Thanksgiving dinner this year and what could be more America than corn bread! I used to go to a restaurant in South Falls, South Dakota that made the most amazing cornbread muffins that actually had whole pieces of sweet corn in it, so I found a cornbread recipe and tweaked it a bit to make these. I love to slather them up with butter and honey.
1/4 cup vegetable oil
2/3 cup white sugar
1/4 cup honey
1/2 tsp salt
1 1/2 cup cornmeal/polenta
1/2 tsp baking powder
1/2 cup milk
3/4 cup thawed corn kernals (or canned)
Preheat oven to 400 F/200C. Grease 12 muffin cups.
In large bowl, mix together oil, sugar, honey, eggs, and salt. Mix in flour, cornmeal/polenta, and baking powder.
Add milk and corn.
Stir in gently.
Pour into muffin cups and back for 20-25 minutes.
They taste best when served warm.