I picked up this recipe at the CIA, where we spent 3 weeks under a super-great chef named George Higgins. The ingredient list is a bit longer than a standard recipe, but I think its worth the extra effort.

Corn Muffins hot and ready!

Makes 24 Standard sized (5 oz) muffins.

Ingredients
(wet)
1 pt buttermilk
4 large eggs
4 oz honey
4 oz melted butter

(dry)
9 oz AP Flour
4 oz Sugar
4 oz corn meal
4 oz Masa Harina (Corn Flour)
pinch Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt

Optional: 4 oz butter, sliced into small cubes

Method

1. Pre-heat your oven to 400F.
2. In a large bowl, combine the wet ingredients
3. In a second large bowl, sift the flour, baking soda, baking powder. Next add the remaining dry ingredients.
4. whisk the Dry ingredients into the wet ingredients
5. (Optional) take your muffin pans and add small cubes of butter to each pocket (if your pans are not non-stick, make sure you grease them as well). put the pans in the oven for 10 minutes to melt and brown the butter.
6. Pour the muffin batter into the muffin tin pockets, filling each one almost to the top. Bake until the muffins are cooked through, about 15 minutes (you can check with a toothpick).
7. Pop them out, rip them in half, spread some butter across and enjoy!