Corn Muffins and Golden Blossom Honey

Living the Gourmet is pleased to present Golden Blossom Honey.

Gold Blossom Honey dates back to 1921 when John G. Paton founded a bulk honey company in northern California.  Mr. Paton later moved the company to New York, and within several years Golden Blossom Honey had become a household name whose success is ground in purity, quality, and a distinct, rich taste.

Golden Blossom Honey is a blend of several pure honeys, a combination of White Clover, Sage Buckwheat, and Orange Blossom.   Each honey in the blend is thick, rich, and pure, resulting in the signature flavor that assured Golden Blossom Honey’s success.  Uniquely, Golden Blossom Honey incentives purity from its beekeepers, who receive bonuses from John Paton Inc. for the quality honey that they produce.  This rich blend and devotion to purity has earned Golden Blossom Honey the distinction of being one of the leading honey brands in the US.

Produced in the USA, and coming entirely from US beekeepers, all Golden Blossom items are prepared in accordance with Orthodox Union standards, with the 24 ounce honey size being Kosher for Passover. 

Golden Blossom is the honey of choice for Living the Gourmet, and we can strongly and confidently recommend it.

**I was given these products for review.  I was not financially compensated for this post. All opinions expressed are my own.

Corn Muffins served with Golden Blossom Honey


5 tablespoons of butter or margarine
1 cup cornmeal
1 cup flour
2 tablespoons sugar – plus more for the tops of the corn muffins
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 eggs
1 cup sour milk – milk plus 1 tsp. white vinegar and let sit for 5 minutes
Golden Blossom Honey for drizzling

Preheat Oven 350 degrees:

Place all of the dry ingredients in a bowl and mix; add the butter and crumble with your fingers into bits.

Gently beat the eggs with the sour milk and add to the dry ingredients while slowly stirring.

Fill prepared muffin tins ¾ of the way and sprinkle the tops of the muffins with sugar.

Bake for 20-25 minutes or until the toothpick test comes out clean.

Let cool for a few minutes and gently remove from the tins. 

Serve with Golden Blossom Honey drizzled over the muffin.

Enjoy with Love,



  1. I like the bottle and I REALLY like these corn muffins!

  2. They look divine!Blessings,dear Cathrine!

  3. I've not had these before. I'd like to give them a try.

    Have a terrific Friday the 13th and weekend. ♥♥♥

  4. Good morning, Catherine,

    I'm a huge fan of Corn Muffins and Honey. I always have honey on hand but I don't usually buy Golden Blossom. For some reason I strayed away from it many years ago. After reading this post, I think it's high time I reintroduce it to my cupboard:) Thank you so much for sharing, Catherine. My morning coffee sure could use one of the those corn muffins!

  5. Catherine, We just had corn meal muffins for breakfast 2 days ago. Their one of my wife's favorites. Our honey of choice is the local sourwood variety. It has a distinctive flavor that really sets it up as being special. Take Care, Big Daddy Dave

  6. Love the corn muffins......................have a wonderful weekend Sweet One!

  7. My family really enjoys biscuits and honey as a treat - these corn muffins sound just as good! I bet we would all love these, Catherine!

  8. My husband's favorite - I will have to try your recipe. I am always looking for the perfect cornbread muffin recipe and yours looks delish~

  9. Hi Catherine , pass me one or aybe two please ... they looks so delicious , gotta try them . Thanks for sharing :)

  10. Such a classic, and I'm sure that they are delicious topped wit honey!

  11. I miss corn muffins. Need to make some. Yours look perfect :) ela

  12. Give me some beans and onions and you have a meal fit for a King. Sandie

  13. I love golden blossom honey.. your muffins look fantastic. Thanks for coming by foodie friday.


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Have a blessed day!

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