Perfect Cornbread Muffins With Corn!

• flour↗1 1⁄4 cups
• yellow cornmeal↗1 1⁄3 cups
• sugar↗1⁄3 cup
• baking soda↗1 1⁄2 teaspoons
• salt↗1⁄2 teaspoon
• brown sugar↗4 tablespoons
• buttermilk (or 1 cup milk mixed with a few teaspoons lemon juice)↗1 cup
• melted then cooled butter1⁄2 cup
• egg, beaten↗1
• thawed frozen corn3⁄4 - 1 cup

Step-by-step instructions

1. 1

   Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.

2. 2

   Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.

3. 3

   Mix milk, egg, and butter together in another bowl then stir in corn.

4. 4

   Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!

5. 5

   Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin.

6. 6

   Let cool on wire racks.