Corn Muffins With Real Corn

I love the addition of the sweet corn in this recipe. This is on the sweeter side of corn muffins. They go wonderfully with tomato soup.

• Ready In: 24 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 2  cups flour
• 2  cups  self-rising cornmeal
• 1⁄2 cup sugar
• 2  cups buttermilk
• 2  eggs, beaten
• 1⁄2 teaspoon salt
• 1⁄2 cup  sweet corn, canned or 1⁄2 cup  cooked corn
• 3⁄4 cup butter, melted

Directions

1. Sift the flour, cornmeal, sugar and salt into a large bowl.
2. Make a well in the center and pour the buttermilk, buter and eggs inches.
3. Stir just until combined.
4. Fold in the corn.
5. Pour into a lightly greased muffin pan, filling each cup half way.
6. Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.