INGREDIENTS

  • 1 1/2 cups buttermilk
  • 3 tablespoons canola oil
  • 2 tablespoons pure floral honey
  • 1 egg
  • 1 (15 1/2ounce)can corn kernels , drained
  • 1 medium red bell pepper , finely diced
  • 1 bunch chives , snipped
  • 1 1/2 cups self rising flour
  • 1 cup cornmeal
  • salt

DIRECTIONS

  1. Preheat the oven to 375.
  2. Lightly coat a 12 cup muffin pan with oil spray.
  3. In a large mixing bowl, beat together the buttermilk, oil, honey, and egg.
  4. Stir in the corn, bell pepper, and chives.
  5. Quickly stir in the flour, cornmeal, and a pinch of salt.
  6. Spoon the batter into the prepared pan.Bake for 25-30 minutes, or until golden brown and a wooden pick comes out clean.