1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 can (15.25oz) whole kernel gold and white corn, drained
1 can (14.75oz) cream style corn
1/2 cup butter or margarine, melted
1/4 cup milk
2 eggs beaten
Combine first five dry ingredients in a large bowl; mix well. Combine corn, butter, milk and eggs. Pour into flour mixture; stir just enough to blend. Pour into 12 large, greased muffin cups. Bake in a preheated 400F oven 15-20 minutes or until golden brown, or bake in 8-inch square pan for 25-30 minutes.
Serves 12.