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Double Corn Muffins Recipe

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This recipe for Double Corn Muffins is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup yellow cornmeal
1 cup buttermilk
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup butter melted
2 eggs
1/4 cup honey
1 cup corn kernels (drained or fresh)
Directions:
Directions:
Soak cornmeal in buttermilk for 10 minutes.
Place whole wheat flour, baking powder, baking soda and salt in a large bowl and mix together with a fork. Beat together lightly the melted butter, eggs, honey. Add to dry ingredients along with cornmeal mixture, stirring just enough to moisten. Fold in corn kernels. Divide batter in a 12 muffin pan (buttered.) Bake at 375 F for 20 minutes.
Personal Notes:
Personal Notes:
Consider adding some finely chopped jalapeņo peppers to this recipe.

 

 

 

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