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Corn Muffins with Honey Butter

Total Time

Prep: 25 min. Bake: 15 min.


2 dozen

There's an interesting country story behind this recipe. I've worked at our local Farm Bureau office for 15 years. A friend on our women's committee developed it to give people new ideas for using farm commodities. I especially like preparing these muffins for my family on a winter night—along with a big pot of chili, they make for a very hearty meal! My husband and I have a farrow-to-finish hog operation here on the farm where he was born. We also grow several crops. One son farms with us, we have a grown daughter and our other son just graduated from high school.


  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 1 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2-2/3 cups water
  • 1/2 cup butter, melted
  • 2 large eggs, lightly beaten
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 1/2 cup butter, softened


  1. In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. In a small bowl, combine the water, butter, eggs and lemon juice; stir into dry ingredients just until moistened.
  2. Fill greased muffin cups two-thirds full. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  3. In a small bowl, beat honey and softened butter until smooth. Serve with warm muffins.

Nutrition Facts

1 each: 185 calories, 8g fat (5g saturated fat), 39mg cholesterol, 334mg sodium, 23g carbohydrate (6g sugars, 1g fiber), 4g protein.

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