Fresh Corn Muffins September 16, 2011
2 cups Martha White self rising cornmeal mix
1 cup corn cut fresh from the cob
2 TBSP sugar
¼ cup canola oil
1 cup milk
Mix cornmeal mix, sugar, oil and milk. Stir in corn. Divide evenly among 12 muffin cups that have been sprayed with baking spray or lined with paper or foil liners. Bake in a preheated 375 deg oven about 20 to 25 minutes or until nicely browned. Allow to sit in the pan a couple of minutes before turning out. These are good hot or cold.
Note: Yes, you can do these with frozen whole kernel corn. However, they are about 20 times better if you use fresh corn.