Corn Muffins

I forgot to set the timer as you can see...I caught these just in time! I served these corn muffins with Dirty Rice for dinner tonight.

1 cup all-purpose flour

1 cup yellow cornmeal

2 tbsp. granulated sugar

1-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 can (14.75oz.) cream-style corn

1/2 cup buttermilk

1 egg

2 tbsp. butter, melted

1 can (4oz.) diced green chilies

• Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray and set aside.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
• In a medium bowl, whisk together corn, buttermilk, egg, melted butter, and diced green chilies. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened.
• Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Be careful not to overbake (oops). Remove muffins from tin and cool slightly on a wire rack. Best if served warm!

(This recipe was adapted from taste of home magazine. I used plain cornmeal instead of yellow because I wanted to use what I had and I did not add the chilies because I didn't have any. I don't normally use buttermilk so this was the perfect recipe to use that up and I had one lonely can of cream of corn that I bought over the holidays I wanted to use )