Cornbread Muffins

We had leftover beer braised chicken stew, so I made cornbread muffins to go along with a bowl.

• 1/2 cup butter, softened

2/3 cup white sugar

• 1/4 cup honey

• 2 eggs

• 1/2 teaspoon salt

• 1 1/2 cups all-purpose flour

• 3/4 cup cornmeal

• 1/2 teaspoon baking powder

• 1/2 cup milk

• 3/4 cup frozen corn kernels, thawed

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
2. In a large bowl, cream together butter, sugar, honey, eggs and salt. 
3. Mix in flour, cornmeal and baking powder; blend thoroughly. 
4. Stir in milk and corn. 
5. Pour or spoon batter into prepared muffin cups.
6. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.