Kincaid's Restaurant Style Cornbread Brunch Muffins

We really like the brunch muffins served at 

Kincaid's Restaurant, in Redondo Beach, California. 

This recipe comes the closest to the taste and texture 

of their delicious cornbread muffins.

Ingredients:

1 stick (1/2 cup) butter, melted

1/2 cup white sugar

1/2 cup honey

4 eggs

1 (15 ounce) can creamed corn

1 (4.5 ounce) can chopped green chiles, rinsed and drained

1 cup shredded colby/jack marbled cheese (or, 1/2 cup monterey jack cheese & 1/2 cup cheddar)

1 cup all purpose flour

1 cup yellow cornmeal

1/2 teaspoon sea salt

4 teaspoons baking powder

Method:

Preheat oven to 400*. Lightly grease two regular sized muffin pans. (For convenience, paper liners can be used, but part of the muffins will stick to the paper.) 

In a large bowl, beat the butter, sugar and honey. Beat in the eggs, one at a time. Blend in the corn, chiles and cheese.

In a separate bowl, stir together the dry ingredients. Stir the flour mixture into the corn mixture, mixing until smooth. Scoop approximately 1/4 cup of batter into each muffin cup. Bake for 20 minutes, or until golden brown. (Insert a toothpick in the center of one muffin. If it comes out clean, the muffins are done.) Serve warm or at room temperature. Makes 24.