Corniest Corn Muffins
A recipe from the Sneaky Kitchen
1 C. unbleached flour
1 C. yellow corn meal
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 large egg
2 Tbsp. butter or non-hydrogenated margarine
3/4 C. canned creamed corn
2/3 C. buttermilk or sour milk  (Note)

Preheat oven to 425 F.  Grease a 12-muffin pan.

Sift dry ingredients together.  Beat egg, and add melted shortening, canned corn and milk and mix.  Add to dry ingredients and mix slightly until barely moistened.  Divide into 12 muffins.  Bake for 18 to 20 minutes, or until muffin springs back slightly when gently pressed.

Let sit for 5 minutes before loosening from the muffin pan.

Note:  If you haven't any buttermilk, put 2 tsp. lemon juice in a 2/3 C. measure, and fill on up with skim or reduced fat milk.