1 cup yellow corn meal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 15 oz. can white corn or yellow corn
1 15 oz. can canned cream-style corn
1/2 cup butter or margarine melted
1/4 cup milk
2 eggs beaten
Combine first five dry ingredients in a large bowl; mix well.
Combine corn, butter, milk and eggs.
Pour into flour mixture; stir just enough to blend.
pour into 12 large greased muffin cups.
Bake in a preheated 400° oven, 15-20 minutes or until golden brown, or bake in 8-inch square pan for 25-30 minutes.
Category: Quick Breads and Muffins