Ingredients
Scale
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2/3 cup cornmeal
- 1/3 cup all-purpose flour, plus two tablespoons
- 2 teaspoon baking powder
- 3 eggs, beaten
- 3/4 cup creamed corn
- 1 stick butter, melted
For honey butter glaze:
- 1 stick butter, melted
- 1/4 cup honey
- Fresh chives, for garnish *optional*
Instructions
- Preheat the oven to 375º F and prepare a mini muffin pan with cooking spray.
- In a bowl, whisk together the sugar, salt, cornmeal, flour and baking powder. Set aside.
- Mix together the eggs, creamed corn and butter, then pour over dry ingredients. Mix until just combined and no flour lumps are visible.
- Use a small ice cream scoop to partially fill each mini muffin then bake in the oven for 16 – 18 minutes.
- Mix the glaze ingredients by combining the melted butter and honey. If using unsalted butter, add a pinch of salt.
- Remove from the mini muffin tray onto a wire rack and brush with your honey butter glaze.