3/4 c. softened butter
3/4 c. sugar
3 lg. eggs
1 2/3 c. 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, 8 oz. or 1 c.)

Cream butter, sugar, add eggs (one at a time, beating well after each addition). Combine flour, corn meal, salt and baking powder in medium bowl. With mixer at low speed, add dry ingredients, alternating with milk, beginning and ending with dry ingredients. Fold in corn. Bake in 425 degree oven in greased muffin pans for 20 minutes. Yields 24 2 1/2 inch muffins. 170 calories each.