Ingredients:
1/4 C butter, softened
1/3 C sugar
1 egg
2 Tbl honey
1/4 tsp salt
3/4 C flour, all purpose
1/2 C yellow cornmeal
1/4 tsp baking powder
1/4 C milk
1/2 C frozen corn
Instructions:
- In a small bowl cream the butter and sugar. Beat in the egg, honey and salt.
- In a medium bowl combine flour, cornmeal and baking powder. Add to the creamed mixture alternating with the milk.
- Fold in the corn.
- Fill greased or paper lined cupcakes molds two-thirds full.
- Bake at 400 for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes and remove to a wire rack. Serve warm.
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