1cupcorn kernels (if using canned, drain the corn)
Preheat oven to 400°F. Grease 12 muffins tins with cooking spray and set aside.
Add butter to small skillet over medium heat. Cook butter for 3-4 minutes or until the butter browns and starts to smell toasted. Remove from heat and add to a medium mixing bowl. Add the milk, honey and eggs to the same bowl and whisk to combine.
In a large bowl, add the flour, cornmeal, baking powder and salt and whisk to combine. Add the butter/milk mixture and mix until just combined. Fold in the corn.
Divide the batter evenly among the muffin tins. Bake for 15-18 minutes or until golden brown and inserting a toothpick in the center comes out clean. Let cool in pan for 5 minutes before placing on cooling rack.
Do not skip browning the butter, as it gives these muffins its unique flavor.
You can replace the honey with granulated sugar or brown sugar. However if you do that, you need to add an extra ¼ cup milk.
Do not overmix the batter. You want to fold just until everything is combined. If you overmix the bread will be tough.
Fresh corn is best, but frozen or canned corn works too. Just make sure you drain the corn if using canned.
You know the muffins are done when a toothpick inserted in the middle comes out clean.