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Corn Muffins with Honey Pecan Butter

Course Breads and Rolls
Cuisine American
Servings 12 muffins


  • 1 c. self-rising cornmeal
  • 3/4 c. self-rising flour
  • 1/2 t. Salt
  • 1/4 t. cayenne
  • 2 T. sugar
  • 1/2 c. oil
  • 2 eggs
  • 8 oz. sour cream
  • 1 c. cream corn

Honey Pecan Butter

  • 1/2 c. pecan halves
  • 1 lb. unsalted butter softened
  • 1/4 c. clover honey


  • Make honey pecan butter by preheating oven to 350 degrees. Place pecans on a cookie sheet and toast, approximately 5-8 minutes. Remove from oven and cool to room temperature. Chop cooled pecans. Place pecans and butter in a mixer and blend for 3-5 minutes, scraping sides occasionally. On low speed, add honey and continue to mix until well blended. Place in a serving dish or bowl and refrigerate until ready to use.
  • For muffins, stir dry ingredients together. In another bowl, combine the wet ingredients. Add wet to dry ingredients and stir just until mixed. Put in greased muffin pans and bake at 375 degrees for 18 minutes. Serve warm with honey pecan butter. Makes 12.