Makes 12 muffins that can be served either savory or sweet.   See also cornmeal biscuits recipe.   175g cornmeal 20g butter 135g AP flour 2.5 tsp baking powder 1/4 tsp baking soda 2 tsp salt 200ml sour cream 35g sugar 1 large egg 90ml whole fat milk apx 250g corn kernels - fresh is best, I sometimes used kernels from grilled corn. Frozen and even canned corn also works great. Optional addition: - Up to 1/2 tsp black