Crispy Cornbread Muffins

So, maybe starting off these posts with little "bits of my life" isn't always the best idea, but somehow I just can't bring myself to just post a recipe, with nothing else. Who knows why. Maybe it's connecting with my new blogging friends, maybe it's ego or therapy, but here it is. Hopefully, no one will mind too much. I need someone to tell, other than my husband, and you guys are who I have! So hold on tight :)

I've been in a rut lately. A funk, a cloud, a pool of self-pity. There are things going on with me that make no sense, and that destroy the little bits of self-esteem that I manage to scrape together through the days. Things that keep me from progressing, keep me from growing, and keep me from fully enjoying the blessings that overflow in my life right now. Things that I use as excuses not to try. So today, I am declaring, no more. I will no longer let these things hold me back. I WILL work harder, harder than I ever have. It's time to get serious, and to heck with the excuses. I am taking back control, regardless of these obstacles. This will not be easy, it probably won't even be fun, but it will be worth it.

Thanks for listening. :) Don't worry, it's nothing serious, in the grand scheme of things. Just me! And I will still be here, hopefully more cheerful than ever, with yummy recipes and happy bits of life. Hopefully, 2 weeks from today, I might even be able to tell you about my results! We'll see. Wish me luck, I'm going to need it! Until then, Muffins!! Of course :)

Crispy Cornbread Muffins
Printable Recipe

1/2 cup butter, at room temperature
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 tsp salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 tsp baking powder
1/2 cup milk
3/4 cup corn (fresh, canned/drained, or frozen and thawed)

Preheat your oven to 400 degrees. Grease/ line a 12-cup muffin pan.

Whisk all dry ingredients together in a medium bowl. Set aside.

Cream together butter and sugar until fluffy. Beat in honey, eggs, and milk. Mix in dry ingredients. Fold in the corn. Spoon into muffin cups, and bake for 20 minutes, or until the edges turn golden brown. Let cool for a few minutes, then serve!

I'm not a massive fan of cornbread, to start. It just usually seems to be kinda dry, and crumbly, and sometimes just awful. These little nuggets of corn goodness, on the other hand, are not!! You could argue that the extra flour keeps them from being real cornbread, but if it makes them soft, and light, and crispy all over, then I say, to heck with true cornbread!

There is plenty of cornmeal to firmly place it in cornbread-dom, but the buttery crumb isn't so coarse. I love the sweet little niblets of corn in them, but you could always skip them if you aren't a fan!

Top them with some butter and honey, and you have a classic side for any meal, tweaked just a bit, good enough to make the whole batch disappear! (Our missionaries sure did!)

Shared at Tasty Tuesdays