Food & Cooking Recipes Breakfast & Brunch Recipes Massachusetts Corn Muffins 3.2 (201) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Marcus Nillson Prep Time: 10 mins Total Time: 40 mins Yield: 1 dozen A hint of honey enhances the flavor of the corn without overwhelming it. Ingredients 1 cup plus 2 tablespoons yellow cornmeal 1 cup all-purpose flour ⅔ cup sugar 1 tablespoon baking powder Coarse salt ¼ cup sunflower or safflower oil 4 tablespoons unsalted butter, melted 2 tablespoons mild honey, such as acacia or orange blossom 2 large eggs, lightly beaten 1 cup whole milk Directions Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups. Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes. Variations This recipe could also make 24 mini muffins. Bake them for about 15 minutes. Originally appeared: Martha Stewart Living, July 2010 Rate It PRINT