1 cup all-purpose flour
1 cup yellow corn meal
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 tbsp. cold butter, cut in pieces
2/3 cup buttermilk
1 egg
1 (8 1/4 oz.) can creamed corn

Mix flour, corn meal, sugar, baking powder, salt and baking soda. Cut in butter until mix resembles crumbs. Mix buttermilk, egg and corn and stir into flour mixture until moist. Grease 12 muffin tins and fill 2/3 full. Bake at 425°F for 20 to 25 minutes or until golden brown. Cool 5 minutes before removing.