(makes 12 muffins)
1 can (14.5oz) creamed corn
2 cups yellow cornmeal
1 cup buttermilk
2 large eggs
8 tbsp butter, melted
1 cup all-purpose flour
1 tbsp white sugar
2 tsp baking powder
½ tsp baking soda
1 ½ tsp salt
Preheat oven to 450F and heat up a 12-cup muffin tin in the hot oven while making the muffin mix.
In a medium saucepan, heat the creamed corn and then stir in 1 cup of the cornmeal. The mixture should be very thick and stiff. Whisk in the buttermilk, then add the eggs. Again, whisk thoroughly, then add the melted butter.
In a medium bowl, mix the remaining cornmeal with the flour, sugar, salt, baking powder and baking soda. Add the wet ingredients into the dry ingredients and stir carefully until just combined.
Take the muffin tin out of the oven and either use muffin cases or lightly grease the tin. Fill the muffin mix evenly into the muffin cups and bake for about 15 minutes until golden brown.
Remove muffins and place on a wire rack to cool.
Serve with any soup or a delicious chili.