Sweet Corn Muffins

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 I love having cornbread in the summer. It tastes so good with barbeque and mexican foods. But cornbread can be really dry and lacking in flavor. I have a great recipe for you today for really moist, flavorful, sweet corn muffins! You may be surprised to see that I used cake mix in these...I don't even use cake mix to make cake! There is just something about yellow cake mix that gives these the perfect flavor. Using butter, flour and sugar just didn't do it - maybe if I would have added vanilla that would have done the trick? I will have to try that next time.
If you like to have actual corn kernels in your muffins go ahead and add them. I was going to but the husband vetoed that idea. They were fabulous anyway, I hope you try these for your next picnic or mexican fiesta!

Sweet Corn Muffins
by: Back For Seconds

• 1 1/2 cups yellow cake mix
• 2 cups finely ground yellow cornmeal
• 1 tsp salt
• pinch of cayenne pepper
• 2 tsp baking powder
• 1 cup buttermilk
• 1/4 cup oil
• 2 eggs
• 2 Tbs honey
• 1/4 cup sour cream

Preheat oven to 375*

In a large bowl mix together dry ingredients and set aside. In a mixing bowl mix buttermilk, oil, eggs, honey, and sour cream. With the mixer on low slowly add dry ingredients mixing only until incorporated. Do not over mix! Cover bowl and chill dough for at least 1 hour. Spoon batter into prepared muffin tins about 2/3 full and bake for 15-18 min. You want to see moist crumbs on the toothpick when testing for doneness. Cool on wire rack and store in a covered container at room temp.

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