• 1/2 cup butter or margarine, softened
• 2/3 cup sugar
• 1/4 cup honey
• 2 eggs, lightly beaten
• 1 1/2 cups flour
• 3/4 cup yellow cornmeal
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup milk
• 3/4 cup canned or frozen (thawed) yellow corn

Preparation -
Generously grease a 12 cup muffin pan with vegetable shortening or spray generously with non stick cooking spray. Cream the butter, sugar, honey, and eggs together in a large mixing bowl. In a separate bowl, combine the flour, cornmeal, baking powder and salt. Add the dry mixture, alternately with the milk, to the butter mixture. Use a large spoon or heavy spatula to stir the corn into the batter. The batter will be thick. Dividing the batter equally, fill the muffin cups. Bake in a preheated oven at 400º for 20 to 25 minutes or until the muffins are very lightly browned on top.