Corn muffins

 

Makes 12 muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1 can (8½ ounces) creamed corn
• ¾ cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1 egg, slightly beaten
• 1 cup shredded sharp cheddar cheese (4 ounces)

1. Preheat oven to 400F (200C) ; grease 12 muffin-pan cups.
2. Combine cornmeal, flour, baking powder, baking soda and sugar ; make well in center.
3. Combine creamed corn, buttermilk, butter, egg and cheese in medium-size bowl ; add wet mixture all at once to well in dry ingrédients ; stir just until dry ingrédients are moistened ; do not overmix ; batter will be lumpy.
4. Spoon into muffin cups, dividing evenly.
5. Bake in hot oven for 20 to 25 minutes or until lightly golden.
6. Cool muffins in pan on wire rack for 5 minutes ; run knife or thin metal spatula around edge of muffins ; remove muffins from muffin cups.
7. Serve warm.

BON APPETIT