Sweet “Surprise Corn” Bread Muffins

For the smoky creamed corn with bacon and scallions:
Melt butter in a saute pan over medium-high heat. Add corn and saute for 5 minutes. Add bacon and seasonings and saute for 5 minutes. Add cream and scallions and sauté for 5 minutes. Remove from heat.

For the cornbread:
Preheat oven to 350 F. Line three 12-count cupcake tins with paper liners.

In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder and salt. Pour in the oil, butter, honey, eggs, milk, and cream and stir just until moistened. Fold in the creamed corn with a spatula, making sure not to over mix.

Pour the batter into the paper liners, filling each about 2/3 full. Bake for 20 minutes, or until the muffins are golden brown and starting to show cracks.

Inspired by Daily Dish Recipes recipe for Moist Sweet Cornbread.