Masa-Polenta Cornbread Corn Muffins

Stolen, then heavily adapted, from a blog. A very nice corn muffin that is not too sweet. Excellent side dish for soups and stews.

• Ready In: 20 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 3⁄4 cup masa harina
• 3⁄4 cup cornmeal or 3⁄4 cup polenta
• 1⁄2 cup whole wheat flour
• 1⁄4 teaspoon  ground dried chile (I used dried chipotle powder)
• 2  eggs, slightly beaten
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1 1⁄2 tablespoons sugar
• 1 1⁄4-1 1⁄2 cups milk
• 2  tablespoons margarine or 2  tablespoons butter, melted
• 1⁄2 cup corn kernel (frozen is fine)

Directions

1. Preheat oven to 200 C (400 F).
2. Mix dry ingredients.
3. Add melted margarine, eggs, corn kernels, and enough milk to dry ingredients to make a thick batter, around 1 1/4 cups.
4. Spoon batter into muffin tray.
5. Bake muffins till golden, around 10 - 15 minutes.