Corn is one of the most quintessential summer vegetables. Midwesterners love the stuff. There’s nothing better than a hot ear of fresh sweet corn, dripping with butter… besides maybe a hot corn muffin (also dripping with butter)! My buttermilk cornbread muffins are a delicious treat on their own, but I’m sharing them today because they make a wonderful side to almost any summer meal… and to be honest, I enjoy these all year round.

I put my recipe together after learning the secrets of cornbread from the expert community that helps us out on the farm. Cornbread is super popular in central Illinois, so we know what we’re talking about! My cornbread muffin recipe produces delicious corn muffins that are dense, moist, and absolutely perfect with a pat of butter and a drizzle of honey. I like unsalted Kerrygold butter and local Amish wildflower honey. Good clover honey is fine if you don’t have a local Amish community.

Usually, this is a treat I save for the farm. But when you make a lot of something—and it’s just so good—you can’t help bringing it home with you. I like to eat these muffins in place of regular bread at house meals or serve them up with barbeque or fish fry. They make a nice addition to the table at summer potlucks, as well as on Thanksgiving, Easter, and Christmas. Their crumbly texture and slightly sweet flavor make them perfect for pairing with seasonal soups and back-to-school chili too.