I won't tell you where this recipe came from but trust me it was tested by me this morning and the results were delicious! The inclusion of flour makes them much less crumbly than traditional corn muffins.

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 tsp salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 tsp baking powder (1 tsp would probably be better)
1/2 cup milk (probably more because batter was very thick)
3/4 cup frozen yellow corn (I rinsed it to defrost it)

1. Preheat oven to 400°F.
2. Cream together butter, sugar, honey, eggs, and salt in a large bowl
3. Add flour, cornmeal, and baking powder and blend thoroughly. Add milk while mixing.
4. Add corn to mixture and combine by hand (I used a "spoonula") until corn is worked in.
5. Spread batter amongst a 12-cup muffin tin (not the large size muffin cups)
6. Bake 20-25 minutes until top is somewhat browned. (Mine baked for about 17 minutes.)
If you want to use the tiny tea muffin size pans they will bake in approximately 12 minutes.