1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 can (15-1/4 oz) whole kernel gold & white corn, drained
1 can (15-1/4 oz) cream style white corn
1/2 cup butter or margarine, melted
1/4 cup milk
2 eggs, beaten
Combine the first five ingredients in a large bowl; mix well.
Combine corn, butter, milk and eggs. Pour into flour mixture; stir just enough to blend.
Pour into 12 large, greased muffin cups. Bake in preheated 400 degree oven, 15-20 minutes or until golden brown, or bake in 8 inch square pan for 25-30 minutes.
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