These are delicious! I found the recipe on Pinterest here. I usually double the recipe and serve them with crockpot beans and shredded cheese. The leftovers are great for breakfast, too.
Corn Bread Muffins
⅔ cup granulated sugar
1½ Tablespoons honey
2 large eggs
1 cup buttermilk
1 cup yellow cornmeal
½ teaspoon salt
½ teaspoon baking soda
1 cup gluten free flour
½ cup shredded cheddar cheese
½ cup diced green onions
HOW TO PREPARE:
Preheat your oven to 350 degrees F. Grease or line the insides of your muffin tin or pan. Set aside.
In a medium bowl, or the bowl of a stand mixer, stir by hand or mix on low speed, butter, sugar and honey together. Add eggs and buttermilk, stir or increase speed to medium-low until well mixed. Add cornmeal, salt and baking soda. Once this is well mixed, add the flour and then stir or mix just until the flour disappears.
Sprinkle the cheese over the entire mixture to prevent the cheese from clumping together.
Add the green onions and frozen corn and stir with a rubber spatula until mixed throughout.
Divide batter equally between the cups, filling almost to the top. This batter will fill 12 regular muffin tins, or 6 jumbo muffins, or can be placed in an 8-x 8" square pan.
Bake for 25 minutes. Prick the center of one muffin and make sure it comes out clean. If not clean, bake for about 3 more minutes.