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.

Sift the flour , cornmeal , sugar and salt into a large bowl.

Make a well in the center and pour the buttermilk , buter and eggs inches.

Stir just until combined.

Fold in the corn.

Pour into a lightly greased muffin pan , filling each cup half way.

Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.

flour, self-rising cornmeal, sugar, buttermilk, eggs, salt, sweet corn, butter