Moist and Tender Corn Bread Muffins

Preheat oven to 400 F. Place paper liners in a 12-count muffin tin or grease pan well (recipe makes 10-12 muffins).

Stir together all ingredients in a medium bowl until just combined. Fill muffin cups 1/2-2/3 full and bake for 15 minutes or until a toothpick inserted in middle comes out clean with a few crumbs hanging on it. Remove muffins from tin and place on a cooling rack for 5 minutes before serving*. Serve warm.

*Muffins tend to stick to the liners when they first come out of the oven. If you let them cool for 5 minutes they come off a lot easier.

**For fresh corn kernels I just cut the kernels off of one ear of corn. Canned corn can be used instead.