Mini Corn Gems with Orange Honey Butter

Servings: 36


6 tablespoons melted butter, divided
1 cup flour
1 cup cornmeal
3 tablespoons sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 large egg
3/4 cup frozen corn kernels, thawed and drained
1/4 cup jarred roasted red peppers, drained and chopped

Orange-Honey Butter:
1/2 cup butter, softened
3 tablespoons honey
1 teaspoon grated orange peel

Cooking Directions:

Lightly brush 36 mini muffin cups with some of the melted butter; set aside muffin cups and remaining butter.

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, combine the reserved butter and remaining ingredients. Stir in the flour mixture until just combined. Spoon the batter into prepared muffin cups. Bake at 400° F for 15 to 18 minutes, or until the muffins are golden brown. Serve warm, or cool completely on a wire rack. Serve with Orange-Honey Butter.

Orange-Honey Butter: In a small bowl, using an electric mixer, cream together all the ingredients. Transfer to a small serving bowl or crock. Cover and refrigerate until ready to use.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.