1 c. cornmeal
1 1/2 tsp. baking powder
3/4 tsp. salt

2 c. corn (I prefer cream style)
1/2 c. plus 2 tbsp. butter, melted
2 eggs
1 c. evaporated milk with 1 tbsp. vinegar or lemon juice

Pour above into corn meal mixture. Stir until combined - will be lumpy. Sprinkle with 1 cup shredded cheese. Bake at 375 degrees for muffins. This will take 15-20 minutes.