Brown Butter Cornbread Muffins with Sweet Tea Glaze

Name: Brown Butter Cornbread Muffins with Sweet Tea Glaze
Ingredients: 1 cup plus 2 tablespoons unsalted butter; 2 cups all-purpose flour; 1 cup coarse yellow cornmeal; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 ½ teaspoons salt; 1 cup fresh summer corn kernels (or thawed frozen); 1 cup buttermilk; ½ cup honey; 4 large eggs; 2 ½ cups Gold Peak® Sweet Tea; ¼ cup honey; 3 tablespoons unsalted butter, cut into small chunks; 2 teaspoons cornstarch; 1/8 teaspoon salt

July 27, 2016

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TED CAVANAUGH

This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Here, the tea makes a sweet and shiny glaze and the delicate sweetness of fresh corn kernels balances out the buttery bread. Muffins are perfect for grab-and-go breakfasts, but you could also make it in a cast-iron skillet and serve family style. Beware, your overnight guests may never leave.

Cooks' Note

Learn the best way to storing fresh herbs and more summer home entertaining tips from from Gold Peak® Tea.

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