Corn Muffin

I've had dinner at Kenny Rogers Roasters twice in the last week. I love their corn muffins and its the first thing I wolf down before eating anything else. I've managed to limit myself to one per meal but I wanted to make it at home just to see if I could replicate it.

I was surprised to find so many recipes for it online and I adapted the one from here.


Corn Muffins
makes 12-15 muffins

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 tsp salt
1 1/2 cups flour
1/2 tsp baking powder
3/4 cup cornmeal (I used Bob's Red Mills fine grind)
1/2 cup milk
1 cup frozen corn

Preheat the oven at 400F. In a large mixing bowl, cream together the butter, sugar, honey, eggs and salt. Sift in the flour and baking powder, then blend in the cornmeal. Add in the milk and mix well. Finally, fold in the corn by hand and scoop into liners.

Bake for 20-25 minutes until the muffin tops turn brown.

Verdict: Although I prefer the real thing at the restaurant, I guess this is as close to it as it gets. My colleagues commented that they were like the Kenny Rogers muffins even though I didn't let on that it was the same recipe.