Corn Muffins

Corn muffins can be a creamy, moist alternative to rolls at any dinner. I've tried a few times to make these but they have come out dry and heavy or crumbly. Then one day I was watching the food network and one of the chefs put creamed corn in there recipe. So I took the recipe I had and took a few things out and added the creamed corn and SURPRISE they turned out great. They do go bad fast so keep any extras in the fridge...well that`s if you have extras left over.

1c yellow cornmeal
1c flour
1 tsp baking soda
1 tsp salt
1 egg
3/4c buttermilk*
1 small can creamed corn (250ml)
1 egg
1/4c melted butter

In a large bowl mix all the dry ingredients together and make a well in the center. Pour in all the wet ingredients and mix just until everything is combined. DO NOT OVER MIX. Spoon mixture into greased muffin pan or loaf pan and bake at 425F. Muffins will need to bake for about 12-15 mins and the loaf will need 25-30 mins.

*If you don't have or don't want to buy buttermilk you can substitute 1/2c milk and the juice of one lemon. Buttermilk is a great baking ingredient because it actually is not very fattening despite what it's name suggests. It adds a tangy richness to any baked good. If you are worried that you will not use up the whole carton before the best before date you can freeze the rest. I suggest freezing in 1/2 cup portions.