Corn Cake Muffins - cooking recipe

Ingredients

5 ears fresh yellow or white corn (frozen can be used also but fresh has better flavor)
4 c. self-rising corn meal
1 c. self-rising flour
2 eggs

Preparation

Preheat oven to 400\u00b0.
Grease muffin pans.
Boil corn for 8 to 10 minutes until tender.
Cool and then cut off the cob, scraping all the juice.
Set aside.
Mix corn meal, flour, eggs, milk and water, then add corn and stir well.
Fill muffin pans half full or 3/4 full depending on size of pan.
This recipe will make 24 to 36 muffins.
Bake for 20 to 25 minutes until golden brown.
Top with butter, if desired.