Best Ever Corn Muffins

1. Preheat oven to 350 degrees F.
2. Spray (24) muffin cups with cooking spray, or line with cupcake liners.
3. In a large bowl, add the flour, sugar, cornmeal, baking powder, and salt. Whisk together until combined; set aside.
4. In a medium bowl, whisk the eggs, milk, and slightly cooled melted butter until combined.
5. Pour milk mixture into the dry ingredients. Stir until just blended, being careful not to over mix or muffins will be tough.
6. Scoop batter into muffin cups with a large scoop or spoon – fill cups around

Variations (below quantities are for HALF of the batter – so split it in half prior to adding the add-ins):

For bacon-cheddar cornbread muffins – Into half of the batter, fold in:
1 Cup freshly shredded cheddar cheese
4 pieces of crisply cooked bacon, crumbled

Scoop into (12) muffin cups. Bake as directed.

-OR-

For Cherry Republic style – Into half of the batter, fold in:
1 Cup dried cherries
¼ Cup finely chopped, fresh parsley

Scoop into (12) muffin cups. Bake as directed.