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1 (14.75 oz.) can creamed corn
2 c. yellow cornmeal, divided
1 c. buttermilk (or make your own)
2 large eggs
1 stick melted butter
1 c. all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda

Adjust oven rack to middle position and heat oven to 450 degrees.
Put a 12-cup muffin tin (1/2 cup capacity) in oven to heat while
preparing batter. Heat corn to a full boil (you may do this in a
microwave or stove). Stir in 1 cup of the corn meal to make a
very thick pasty mush. Whisk in buttermilk, then eggs and finally

Mix remaining cornmeal with flour, sugar, salt, baking powder
and baking soda in a medium bowl.

Pour wet ingredients into dry ingredients and stir until just
combined. Remove muffin tin from oven, coat with nonstick cooking

Divide batter evenly among cups (a spring-action ice cream
scoop works well). Bake until golden brown on sides and bottom
about 15 minutes. Turn onto a wire rack and let cool 5 minutes.
Serve. Yields 12 muffins.

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