Separate corn husks. In a large bowl, pour boiling water over the husks to cover; let soak until soft and pliable, about 10 minutes. Drain husks and pat dry. Tear lengthwise into 1.5 to 2 inch wide strips.
In a bowl, mix flour, cornmeal, baking powder, salt, and 3/4 c. shredded cheese. Make a well in the center.
In another bowl, beat egg, butter, honey, and milk until well blended. Pour into well of flour mixture. Stir just enough to moisten dry ingredients.
In each of 12 greased muffin cups, place 2 or 3 strips of corn husk, crossing the centers in the bottom of the cups so husk ends fan out the top of each cup. As each cup is lined, fill 2/3 full with batter. Sprinkle tops evenly with remaining shredded cheese.
Bake at 375 degrees until tops are golden, about 25 minutes. Lift out of pan; cool on wire rack. Serve warm or cool. Store at room temperature up to 12 hours, or wrap airtight and freeze up to 2 weeks (thaw unwrapped). Reheat in a 350 degree oven until warm, about 7-10 minutes.
Cooks’ Note-
Dry corn husks, soaked in water frame these delicious corn muffins. Many grocery stores and Mexican markets carry dry corn husks.
Originally Submitted
12/26/2009
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