These sweet muffins are great with barbecue, chili or just as a snack. I, personally, love to eat them as part of a quick and portable breakfast. The whole kernel corn gets sort of chewy and caramelized during baking, making these muffins seem like a treat every time I eat them.
1 cup flour
1/2 cup corn meal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 can drained whole kernel corn
2 eggs, beaten
1/2 cup milk
1/2 cup melted butter
Preheat the oven to 400 degrees. Mix the flour, corn meal, sugar, baking powder and salt in a large mixing bowl. Then mix the drained corn into the dry ingredients.
In another bowl mix the eggs, milk and melted butter. Add the wet ingredients to the dry mixture, stirring just until mixed.
Fill a lined muffin pan three-quarters full and bake for 20 minutes.