1 c. all purpose flour
1 c. yellow cornmeal
2 tbsp. sugar
1/2 tsp. salt (opt.)
1 1/2 tsp. baking powder
1 (8 1/4 oz.) can cream style corn
1/4 tsp. baking soda
2 tbsp. cold butter, cut in pieces
2/3 c. buttermilk
1 egg

Heat oven to 425 degrees. Grease 12 (2 1/2") muffin cups.

In a large bowl mix flour, cornmeal, sugar, baking powder, salt and baking soda. Cut in butter with pastry blender or rub with fingers until mixture resembles coarse crumbs.

In a large measuring cup mix buttermilk, egg and corn. Stir into flour mixture just until moist. Spoon into prepared muffin cups.

Bake 20 to 25 minutes or until golden and knife inserted in enter comes out clean. Let cool on rack 5 minutes before removing from pan.

Makes 1 dozen.