Most cornbread recipes result in a dry and tasteless muffin.  This one is different. I think the secret is sugar and creamed corn. It is light, but moist and has little pieces of corn and is slightly sweet. I have only made these as muffins, however, you could probably adapt it to a 9 x 13 pan.  This recipe makes 3 dozen regular size muffins, if you fill them 3/4 full.

Another thing that you can do is spice these muffins up, by adding cheddar and bacon, or sautéed jalapeno.  Let your imagination go.

Ingredients

1 c eggs @5 extra-large
12 oz sugar
2 c milk (I used half 1 % milk and half heavy cream)
1 1/2 c oil ( I used olive oil, but that was all I had)
1 lb cake flour ( use all-purpose if you don’t keep cake flour on hand)
8 oz corn meal
1 oz baking powder (2 T)
1 tsp salt
2 cans creamed corn

Method

1. In a stand mixer, whip eggs and sugar together until light and fluffy, about 3 to 4 minutes.
2. Combine the milk and oil and add to egg mixture, and incorporate.
3. Sift together flour, corn meal, baking powder and salt then add in thirds.
4. Add the creamed corn and mix till just incorporated.
5. Bake at 375 F about 25-30 minutes.  They are slightly brown and will hold their shape when touched on the top of the muffin.

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