Corn Muffins

1 C flour
1 C cornmeal
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 x 14 oz. can cream-style corn
1/2 C buttermilk
1 egg
2 tbsp butter or margarine, melted
1 x 4.5 oz. can diced green chilies (optional)

In a large bowl combine dry ingredients.

In a medium bowl whisk the wet ingredients. Add to the dry ingredients and stir just until moistened.

Pour into a 12-cup greased muffin tin and bake about 20 minutes, begin careful not to overbake.

From: Crazy Plates cookbook

www.smithsapples.com