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.
Bake corn cob shaped muffins in this old-fashioned cast iron pan...