1 c. flour
1 c. yellow cornmeal
2 tbsp. sugar
2 1/2 tbsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. vegetable oil
2 eggs, lightly beaten
1/2 tsp. Tabasco pepper sauce
1 c. whole kernel corn, fresh or thawed frozen

Preheat oven to 400°F. Grease 12 muffin cups. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In a medium bowl combine milk, oil, eggs and tabasco sauce. Make a well in center of dry ingredients; add milk mixture and stir to combine. Stir in corn. Spoon batter into muffin cups.

Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes on a wire rack. Remove from pans and serve warm.