This is not my usual cornbread recipe (that one is under tight lock and key). My neighbor kept bragging about her cornbread muffin recipe and said that I needed to try them. That they might be better then my own. What? Of course I was going to have to make them to see if they were. I like a challenge.
The muffins were good, but a bit sweet for me. Next time I might cut down on a bit of the sugar. I am still in love with my original recipe, but these were a nice change.

Cornbread Muffins

1/2 cup butter, softened

2/3 cup white sugar

1/4 cup honey

2 eggs

1/2 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup cornmeal

1/2 teaspoon baking powder

1/2 cup milk

Preheat oven to 400. Grease or line 12 muffin cups.

In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk.  Spoon batter into prepared muffin cups.

Bake for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

{Cornbread Muffins with Butter}

* In her original recipe she added corn.  I am not a big corn in corn muffin kind of girl so I omitted it.  Do try it with and let me know what you think.

{Cornbread Muffins Cooling}