To answer to my muffin cravings, I usually have to drive 10 minutes away from our house and buy a box of corn muffins from Kenny Rogers Roasters. Aside from city-based pastry shops, this is as good as I can get when I want something to munch on at midnights.

Ingredients:

2 1/4 Cup sifted All purpose flour

2 1/2 tsps baking powder

1/2 tsp Salt

1 Cup Whole corn kernels

1/2 Cup Sugar

1 Cup Milk

1/2 Cup melted unsalted butter

1 pc egg, beaten

1tsp Vanilla

Procedure:

- In a Bowl, Stir the flour, baking powder and salt. Stir in the corn kernels and the refined sugar.

- In another bowl, combine the milk, melted butter, beaten egg and vanilla.

- Stir in the milk mixture into the dry ingredients just until moistened.

- Spoon batter into muffin pans / cups.

- Bake at 375 degreed Fahrenheit for 30 minutes or until done

If you like it a little more brown, add more minutes to the baking time, although I like it a little more raw-looking if you ask me. What’s good about this corn muffin? It’s corn kernels are satisfying to the palette, and the softness of its bread gives a comforting feeling after a hard day’s work.