100% Corn Muffins

     This is a gluten-free recipe that my sister and I came up with to start using a big bag of cornmeal we bought. It's very easy, has a nice rustic look and is best eaten right out of the oven. These are excellent with a little bit of corn syrup on top as a treat, or with extra corn inside! 

Recipe: 

2 tbsp baking powder

1/2 cup vegetable oil

1 tsp salt

black pepper for dusting

2 cups cornmeal

1/4 cup white sugar

1 small can creamed corn

optional: 1/2 cup corn niblets, hot peppers, blueberries, etc

Instructions:

Mix all ingredients in a large bowl. Pour into a greased muffin tin or pan. Bake at 400 degrees 'til a toothpick inserted comes out clean, roughly 15-20 minutes for muffins and 25-30 for other pans depending on the thickness. Remove from oven and serve while warm and fresh. Unfortunately, these golden beauties aren't nearly as nice the next day so you should aim to have them all eaten before the day is through if any of them survive that long! ;)