1 c. cornmeal (yellow or white)
1 c. flour
1/3 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 egg
3/4 c. milk
1 1/2 c. packed grated sharp Cheddar cheese (6 oz.)
1 c. fresh corn kernels or frozen thawed
1/4 c. unsalted butter
3 tbsp. minced fresh dill or 1 tbsp. dried dill weed

Preheat oven to 400 degrees. Brush 12 - 1/2 cup muffin cups with vegetable oil.

Mix first 6 ingredients in large bowl. Whisk egg and milk in medium bowl to blend. Stir cheese, corn, butter and dill into egg mixture.

Add dry ingredients and stir just until dry ingredients are moistened. Batter will be stiff. Spoon into the 12 muffin cups.

Bake until tops are golden brown and tester comes out clean - about 20 minutes. Cool 10 minutes in pan on rack. Then remove muffins. May be served hot or cold.