Recipes from Cynthia O'Connor O'Hara CLICK HERE FOR THE HARRIED HOUSEWIFE WEBSITE
(One 7-ounce can whole kernel corn, drained, may be used in place of fresh corn, if desired.) 2 ears fresh corn, cooked  1 cup flour  3/4 cup cornmeal  3 tablespoons sugar  2 teaspoons baking powder  1/4 teaspoon salt 1 egg 3/4 cup milk  1/4 cup vegetable oil
Preheat oven to 400 degrees. Grease 12 muffin cups. Cut corn from cobs. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate, medium bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir until just moistened. Add corn; stir until combined. Spoon into prepared muffin cups. Bake until golden, 15 to 18 minutes. Cool in muffin cups 5 minutes before removing to a wire rack. Serve warm or cooled. Makes 12 muffins.              Copyright © 2007 by Cynthia O’Connor O’Hara