Preheat the oven to 350° and line muffin tins with paper cupcake liners, the recipe makes about 24 corn muffins.
In a large bowl whisk together all the ingredients.
Let the batter sit at room temp for about 15 minutes. This step can be skipped if you are in a hurry.
Fill each muffin cup about ¾ full.
Bake for 13-15 minutes until cooked through. Insert a toothpick into the center of a muffin and if it comes out clean they are done.
Cool for about 5 minutes then serve!
If you want to make sweet cornbread check out my recipe for Best Ever Cornbread.For a traditional cornbread pop over to this Buttermilk Cornbread Recipe.StoringKeep at room temp in an airtight container for up to 5 days.You can freeze your corn muffins in a freezer safe container for up to 3 months.