You might think the New England corn muffin and Southern Cornbread are similar. Not the case. The corn muffin celebrates the sweetness of corn by adding more sugar, and then honey for good measure. You’d have a hard time convincing a Southerner that either of those ideas were good.
Source: Big American Cookbook
Preheat the oven to 400°F. Spray the cups of a 12-cup muffin tin with cooking spray.
Combine the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Add the eggs, milk, honey, and butter and stir until well blended. Spoon the batter in the cups of the muffin tin, nearly filling each. Bake for about 15 minutes, or until they begin to turn golden.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 89 (32%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 190.1mg||58 %|
|Sodium 2807.2mg||97 %|
|Potassium 229mg||6 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 34g|
|Protein 10.9g||16 %|
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Calories per serving: 274
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