Sweet Corn Bread

INGREDIENTS:
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
1 can whole kernel corn, drained

DIRECTIONS:
1 - Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
2 - In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
3 -Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

THOUGHTS:
My favorite corn bread in the world is from Boston Market. It has a sweet flavor and the full kernels of corn. This recipe is not as good as the Boston Market recipe, but it's still a good recipe for sweet cornbread and I'm betting it has a fraction of the calories.