Perfect Cornbread Muffins With Corn

So I went and handed in all of my paper work and got finger printed..... so I guess I really am gonna become a nanny/sitter during my breaks.... Well at least I got a few days off right??

This recipe is a favorite of mine. I normally could not make cornbread well at all. It always came out too tough and just waaayy too over worked. Also I never could get a real good corn taste, but this recipe changed all of that. I make them in mini muffin tins but you can easily make them in regular sized muffins or in a skillet. Makes 48 mini muffins

Perfect Cornbread Muffins With Corn

Ingredients
1 1/4 cups flour
1 1/3 cups yellow cornmeal
1/3 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons brown sugar
1 cup buttermilk (or 1 cup milk mixed with a few teaspoons lemon juice)
1/2 cup melted then cooled butter
1 egg, beaten
3/4-1 cup thawed frozen corn

Directions
1. Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.
2. Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
3. Mix milk, egg, and butter together in another bowl then stir in corn.
4. Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
5. Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin.
6. Let cool on wire racks.

Ease of execution: 9/10
Taste: 8/10
Health: 5/10