Honey Cornbread Muffins

For the muffins:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon fine salt
• 1/2 cup sour cream or plain yogurt
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, melted & cooled
• 2 large eggs, lightly beaten
• 2 tablespoons spicy honey, plus more for topping
• 1 1/2 cups Stahlbush Island Farms Super Sweet Corn
• Cracked black pepper, for topping
• Flaked salt, for topping

For the spicy honey:

• 1/2 cup honey
• 1 tablespoon hot sauce

For the muffins:

1. In a large mixing bowl sift together the flour, cornmeal, sugar, baking powder & salt. Create a well in the center.
2. Add the sour cream, buttermilk, butter, eggs & spicy honey. Stir wet ingredients into the dry ingredients until batter comes together, do not over mix.
3. Fold in the corn. Evenly divide batter amongst a lightly buttered 12 cup muffin tin. Top with a pinch of black pepper & pinch of flaked salt.
4. Bake at 350(f) degrees for 15 to 18 minutes, until the tops are golden brown. Brush the tops with remaining spicy honey while still warm. Serve with butter.

For the spicy honey:

1. In a small saucepan over medium heat whisk together the honey & hot sauce until combined. Transfer to a bowl & set aside until ready to use.