Recipe of the week...

Sweet corn muffins:

1 1/2 cups flour
2/3 cup sugar
1/2 cup yellow cornmeal (white is fine too)
1 TBS baking powder
1/2 tsp salt
1 can cream corn
2 eggs, lightly beaten
1/3 cup vegetable oil
3 TBS melted butter
1/8 cup milk

Preheat oven to 350. Paperline muffin cups (or grease 8-9 in. baking dish). Combine dry ingredients. Combine liquid ingredients in separate bowl. Mix with dry ingredients- just until moist. Place 1/4 cup batter into muffin cups, or pour batter into baking dish.

Bake muffins for 18-20 minutes
Bake dish for 25 minutes or until center comes clean with toothpick

Sooo good. I took the regular corn bread recipe off the box and jazzed it up a bit- enjoy:)