1 c. yellow cornmeal
1 c. flour, unbleached
1 tbsp. and 1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. crumbled sage
2 tbsp. sugar
1 c. milk
1 egg, lightly beaten
1/4 c. corn oil
1 c. corn kernels, well drained

Preheat oven to 425 degrees. Combine all dry ingredients in large bowl. In separate bowl, mix balance of ingredients. Make well in center of dry mix. Stir in liquid mix until just blended. Spoon into greased muffin tins. Bake 20 minutes or until lightly browned.