by Kathy Hamman Miller

Easy enough to make up the dry ingredients ahead of time so you’ll be ready for the baking, or, for an on the spot put together.

Preheat oven to 400 degrees. This will make six large corn muffins, more when adding optional ingredients. Triple the recipe to bake in a 9 x 13 pan. Baking for 18 to 20 minutes, testing by sticking in a toothpick for when it comes out clean, it’s done.

Dry Ingredient Mix:

2/3 cup flour

1/2 cup yellow corn meal

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

When mixing together add ingredients:

4 tablespoons butter, plus extra for greasing the pan

1 large egg

2/3 cup milk or sour cream

Optional ingredients:

1/2 cup grated sharp cheddar cheese

2 ounce can fire roasted diced green chilies drained

Lemon pepper instead of salt

Cut the corn off one roasted cob

Optional ingredients:

1/2 cup grated sharp cheddar cheese2 ounce can fire roasted diced green chilies drainedLemon pepper instead of saltCut the corn off one roasted cob 
Instructions:

Mix the dry ingredients in a bowl – flour, cornmeal, sugar, baking powder, and salt. Set aside.Melt 4 tablespoons of butter, stir in the milk, then the egg. Mix the dry and the wet ingredients together, stirring in any of the optional ingredients you have chosen. I used the cheese and canned peppers in this recipe. Fill buttered muffin cups 1/2 way and bake in a preheated oven for 12 to 15 minutes. Enjoy!