Ingredients :

1/2 c. butter, softened (unsalted)

2/3 c. sugar
1/4 c. honey
2 eggs
1/2 tsp. of salt
1-1/2 c. of all-purpose flour
3/4 c. of yellow cornmeal
1/2 tsp. of baking powder
1/2 c. of milk (full cream milk, fresh milk)
shredded corn from 2 cobs (or 1 can)

Above, some of the ingredients for corn muffins. For more information on yellow cornmeal, see
the cornmeal entry in the main blog.
Shred the corn using a sharp knife. Dont cut too close to the cob. You can scrape off what you
cant cut.

Place the softened butter, sugar, honey and eggs in a large mixing bowl. Beat with a wire whisk
(you can use a hand mixer but it really isnt necessary) until smooth.

Add the flour, baking powder, salt and yellow cornmeal. Mix together, pouring in the milk as
you do.

When the batter is smooth, add the shredded corn and fold in.
Bake in a preheated 180oC oven for 25 minutes.

Theyre ready to eat as soon as theyre cool enough not to scorch your hands and tongue.

Enjoy! We definitely did.

Comments:

1. Grainy because you used coarse cornmeal. Never believe merchandisers. They will say
anything to make you buy because they earn on commission. Sinabihan ka nya na the best
yung medium grind kasi yun lang ang meron sila.

2. Pale that has something to do with whether you used white or yellow cornmeal.

3. Hindi pumutok oven not properly preheated or wrong oven temp or wrong positioning of
muffin tray in oven.

As a general rule, position the oven rack at the center of the oven and the baking pans in the
middle of the rack.

Heto best advice ko: Bago ka pumili ng recipe, magbasa ka muna about baking basics. The
difference between beating and mixing, for instance, or what the purpose of sifting is, etc. It also
helps to know that ovens behave differently, that they need calibration occasionally