• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup frozen corn kernels, thawed or canned drained
1. Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned
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