He knows when to hold em, and he knows when to fold em. And

lately he’s been folding em quite a bit as Kenny Rogers Roasters

restaurants across the country have bolted their doors for lack

of interest. Looks like that whole “home meal replacement”

think hasn’t worked out too well for this fire-roasted chicken

chain. But that doesn’t mean that Kenny didn’t know how to make

awesome corn muffins that are served with every meal. And since

it’s becoming harder and harder to find a Kenny Rogers Roasters

outlet, we have no choice but to duplicate these at home if we

want to re-create this part of the Kenny experience.

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 eggs

1/2 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 cup milk

3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.

2. Cream together butter, sugar, honey, eggs, and salt in a large

bowl.

3. Add flour, cornmeal, and baking powder and blend thoroughly.

Add milk while mixing.

4. Add corn to mixture and combine by hand until corn is worked in.

5. Grease a 12-cup muffin pan and fill each cup with batter. Bake

for 20 to 25 minutes or until muffins begin to turn brown on top.

Makes 12 muffins.

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