Real Corn Muffins

1/2 c. butter, softened
2/3 c. white sugar
1/4 c. honey
2 eggs
1/2 t. salt
1 & 1/2 c. flour
3/4 c. corn meal
1/2 t. baking powder
1/2 c. milk
3/4 - 1 c. frozen corn thawed (or canned)


Preheat oven: 400* - lightlygrease 12 muffin cups

In bowl: cream butter/sugar. Beat in honey, eggs, salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into muffin cups.

Bake 20-25 minutes - or until light brown.

Blackeye Pea Salsa

2 (15.8 oz) cans Bush's blackeye peas - drained/rinsed
2 (14.5 oz) can Italian-style diced tomatoes, drained
1 (11 oz) can sweet whole kernal corn, drained
1 (10 oz) can diced tomatoes nd green chilies, drained
3 green onions, chopped
1 med. jalapeno peeper, seeded/chopped
2-3 T fresh lime juice
1/2-3/4 t. salt

Mix all ingredients and chill for 2 hours.

Makes 6 cups