1 cup of milk
1/4 cup of butter or margarine melted
1 large egg
1/2 can of cream of corn
1 1/4 cups yellow or white cornmeal
1 cup of all purpose flour
1/2 cup of sugar
1 tbsp of baking powder
1/2 tsp of salt
Heat oven to 350 degrees F
Grease each muffin pan cup with shortening, butter or cooking spray. Fill cups about 3/4 full.
In a large bowl, beat milk, butter, cream of corn (cream of corn will make the cornbread really moist) and egg with the wire whisk. In a separate bowl add the cornmeal, flour, sugar, baking powder and salt. Stir in these ingredients into the milk mixture all at once just until flour is moistened (batter will be lumpy). Bake for 15-20 minutes or until golden brown and toothpick comes out clean. Put a little butter on top and enjoy!!
*You can also bake them in a round pan or a 8 inch square pan. Make sure to grease the baking pan.