1 c. cornmeal
1 c. flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 c. buttermilk
2 eggs
1/4 c. honey
1/4 c. vegetable oil

Grease 12 cup muffin pan or line with paper baking cups. In large bowl, combine first 5 ingredients; set aside.

In small bowl, whisk remaining ingredients until well blended. Stir into dry ingredients only until all ingredients are moistened. Quickly spoon into prepared muffin cups. Bake in a preheated 425 degree oven until light golden brown (12-18 minutes). Cool muffins in pan 5 minutes; remove to wire rack. Serve warm. Amount 12 muffins.

Tip: For mini muffins, prepare 36 mini muffin cups; bake 8-10 minutes. For jumbo muffins, prepare 6 jumbo muffin cups; bake 15-20 minutes.

MAPLE BUTTER:

1/2 c. butter, softened
1/4 c. maple syrup

Whip butter with electric mixer until light and fluffy. Thoroughly blend in maple syrup. Serve with warm corn muffins. Amount 3/4 cup.