Cornbread Muffins

There always seems to be a debate about if corn kernels are a good thing or bad thing in cornbread. Personally, I can go either way on that matter.  Good cornbread is good cornbread! And these little muffins were winners.  This recipe is adapted from Joyously Domestic.

1 cup yellow cornmeal
1 cup whole milk
1 cup flour
2 tsp salt
1/4 cup sugar
2 tsp baking powder
1 egg
6 tbsp butter (melted)
3/4 cup frozen corn (thawed)

Heat oven to 375. Mix together the cornmeal, flour, salt, sugar and whole milk. Then add in the egg, butter and corn. Stir until it is just combined. Grease or line a muffin tin. Fill 3/4 full. Bake for 18-22 minutes or until the muffins are cooked through. Remove and let stand for 5 minutes before removing from muffin tin.