3/4 c. unsalted butter, softened
3/4 c. sugar
3 lg. eggs
1 2/3 c. all-purpose flour
1 2/3 c. yellow corn meal
4 tsp. baking powder
1/2 tsp. salt
2 c. milk
1 can whole kernel corn, drained

Preheat oven to 425 degrees. Grease 2 dozen 2 1/2 inch muffin-pan cups. Beat butter with sugar in mixer bowl until light and fluffy. Beat in eggs one at a time, beating well after each addition.

Combine flour, corn meal, baking powder and salt in medium bowl. With mixer at low speed, add dry ingredients to butter mixture alternating with milk, beginning and ending with dry ingredients.

Fold in corn. Spoon batter into prepared muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on racks.