1 c. plain cornmeal
1/2 c. all-purpose flour
1 tbsp. plus 1 tsp. baking powder
1 tsp. salt
1 c. fresh corn
1 egg, slightly beaten
1/4 c. vegetable oil
1 c. buttermilk

Combine first 4 ingredients in medium mixing bowl. Add corn, egg, oil and buttermilk, stirring well. Pour batter into 8 nonstick muffin cups. Bake at 475 degrees for 20-25 minutes or until brown.