1 c. flour
1 c. cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 T. sugar
15 oz. creamed corn
2 eggs
1/2 c. milk
1/4 c. canola oil
Whisk flour, cornmeal, baking powder, baking soda, and sugar. In a larger bowl, mix corn, eggs, milk, and oil. Add dry ingredients and stir until just combined. Grease muffin tin and fill 3/4 full with batter. Bake at 425 degrees for 16 minutes. Makes 12 muffins.
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