Corn Muffins with Honey Butter

We love cornbread, but it often gets either dry or crumbly if it lasts more than one meal. I found this recipe for corn muffins in an old Country Woman magazine. It is a total hit with all of the family and the muffins last a few days, tasting just as good as leftovers as they did right out of the oven.

Corn Muffins
2 cups flour
2 cups cornmeal
1 cup powdered milk
1/4 cup sugar
2 Tbls baking powder
1 tsp salt
1/2 tsp baking soda
2 2/3 cups water
1 stick butter, melted
2 eggs, beaten
1 Tbls lemon juice

In a bowl, combine the dry ingredients. Add water, butter, eggs and lemon juice. Stir until mixture is just moistened. Spoon into 24 greased muffin cups. Bake at 425 degrees for 13-15 minutes.

Honey Butter
2 Tbls honey
1 stick butter, softened
In a mixing bowl, beat together honey and butter. Store leftovers in the refrigerator.

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