Southern Corn and
Oat Muffins

One taste of buttery melt-in-your-mouth corn muffins and you may never make regular dry cornbread again. To change the texture, use half fine and half coarse cornmeal.

    1 cup all-purpose flour
    ½ cup finely ground yellow cornmeal
    ½ cup thick-rolled oats
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ¼ teaspoon salt
    1 large egg
    1 cup low-fat buttermilk
    ½ cup butter, melted
    ½ cup dark brown sugar
    2 tablespoons whipping cream
    ½ cup canned whole kernel corn, drained

1.  Preheat the oven to 400°.

2.  In a large bowl, mix the flour, cornmeal, oats, baking powder,
     baking soda and salt.

3.  In a medium bowl, whisk the egg, buttermilk, butter, brown
     sugar and cream. Stir into flour mixture, then add the corn.

4.  Fill nonstick muffin cups half full.

5.  Bake in preheated oven 10-15 minutes, or until tops bounce
     back when lightly pressed.

     Makes 12 muffins