1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 cup milk
1/4 cup butter or margarine — melted
1 large egg
1 can (8-3/4 oz) corn — drained
Preheat oven to 425F. Grease 12 muffin-pan cups.
In large bowl, combine flour, cornmeal, sugar, baking powder, salt, and red pepper. In medium bowl, whisk together milk, butter, and egg. Stir into dry ingredients just until combined. Stir in corn. Spoon into prepared pans. Bake 20 m inutes. Unmold and serve warm.
Per muffin: Cal 175 / Fat 6g (Sat 3g) / Chol 33mg / Sodium 318mg / Carb 27g / Prot 4g
Note: Can also add 1 can chopped chiles, drained, or a chopped jalapeno or two.