Whole corn kernels add a chewy sweetness to these traditional cornbread muffins. These are a great accompaniment to wheat berry chili, recipe here. Serve with a green salad for a complete fall or winter meal.
1 cup coarse grind cornmeal
1 cup whole wheat pastry flour
½ tsp sea salt
1 TBSP baking powder
1 TBSP honey
1 cup milk
¼ cup butter or coconut oil, softened or melted
1 cup frozen white or yellow corn kernels
Preheat oven to 425° F. Line 12 muffin tins with paper muffin liners, or grease with oil, butter, or non-stick cooking spray.
Whisk together the dry ingredients in a bowl.
Add the egg, milk and butter. Beat until smooth, about 1 minute. Be careful not to overbeat.
Add corn kernels and stir until well mixed.
Fill each muffin cup about ⅔ full with batter.
Bake for 18-20 minutes, until golden on top and toothpick inserted in center comes out clean.