Ingredients
½unsalted butter,softened
3tbsphoney
1tbspdried parsley
½tspdried thyme
1tspkosher salt
nonstick cooking spray,for greasing
2cupsblue cornmeal
1cupall-purpose flour
2tbspsugar
2tspkosher salt
3tspbaking soda,+1 tsp
1½cupsbuttermilk
4largeeggs
1unsalted butter,melted
½cuphoney
1cupfrozen corn
Preparation
In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients for about 3 minutes, or until smooth and incorporated.
Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
Make the cornbread muffins: Preheat the oven to 400 degrees F. Lightly grease a 12-cup muffin tin with nonstick spray.
In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
Bake the muffins for 18 to 20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
Serve the muffins warm with the herbed honey butter.
Enjoy!
