Corn Muffin

On Thursday, I made delicious-luscious corn muffin - it has been a long time since I was craving for Kenny-Rogers muffin - and I searched for the recipe online - and most of the recipes suggested using cornmeal for the muffin. I practically combed through all the supermarkets in Malacca, but couldn't find cornmeal - Alfred had to get it from one of the supermarkets in Ampang.

The muffin turned out to be almost a cloned version of the Kenny Rogers muffin. It has a great fluffy moist texture and the texture of the muffin is denser compared to the earlier versions I made (Strawberry muffins topped with crunchy streusel and Oatmeal-apple-raisin muffins) because of the cornmeal. Herewith the recipe (makes about 12 muffins):

Ingredients:
- 1/2 cup butter
- 2/3 cup sugar (I reduced the sugar to 1/3 cup)
- 1/4 cup honey
- 2 eggs
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 tsp baking powder
- 1/2 cup milk
- 3/4 cup frozen yellow corn

Steps:
1. Preheat oven to 204 degrees Celcius.
2. Cream together butter, sugar, honey, eggs, and salt in a large bowl.
3. Add flour, cornmeal, and baking powder and mix thoroughly. Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease muffin pan and fill each cup (till full) with batter.
6. Bake for 20-25 minutes or until muffins begin to turn golden brown on top.
7. Indulge!

I think the next time I will just skip the corn, and instead stick to vanilla muffin, yum!