Honey-Cheddar Corn Muffins....

THE RECIPE!

- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda

- 2 cups fresh corn kernels
- 1 large egg
- 1 cup buttermilk
- 6 tbsp. butter (melted) or oil (I did 3 of each)
- 6 tbsp. honey
- 2 cups coarsely grated cheddar cheese


Preheat Oven to 400 degrees. Grease muffin tins.

Combine all dry ingredients (cornmeal, flour, salt, pepper, baking soda &powder) and whisk together in a large bowl.

Use a food processor or other blending utensil to puree 1 cup of the corn. Combine pureed corn with oil, butter, buttermilk, honey, and egg. Whisk together. Add to dry ingredients and stir until almost combined. Fold in grated cheese (except 1/4 cup) and remaining corn kernels.

Spoon into muffin tins and top with remaining cheese. Bake for 20 minutes. If tops are not browned, increase heat to 500 and bake for another 5 minutes.

Remove, cool, and serve with honey.