The neeleys corn muffin recipe but
One half cup buttermilk one half cup plus of creamed corn. Instead of 1 cup of flour... Two thirds cup all purpose flour and one third cup corn flour. About a tablespoon of sugar or so. Squirt of agave. Melted butter, a stitch over half a stick. Add butter milk at the end until it is the right consistency. Bake at 350 for 17 minutes.
The buttermilk makes these extremely tender so if you add all buttermilk as I did exercise caution in removing them from the muffin pan. If you would like a less tender muffin or do not have buttermilk whole milk would be fine. I cannot tell you exactly how much liquid I added, it seems in my area it takes more liquid for recipes than it does in other peoples areas. Just add liquid until it looks like muffin batter.
