Corn bread muffins with a slight Cajun kick.

Cajun Corn Muffins

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk
2 large eggs, beaten
1/2 cup frozen corn
1/4 cup finely chopped green onion
2 tablespoons vegetable oil
1/4 teaspoon hot pepper sauce

1. Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin or line with baking cups.
2. In a large bowl sift together cornmeal, flour, sugar, baking powder, salt and baking soda. Stir in buttermilk, beaten eggs, corn, green onion, vegetable oil and hot pepper sauce; mix until well-combined. Pour into muffin cups, 3/4 full.
3. Bake until browned, about 18 minutes. The centers should feel firm and spring back when lightly touched. Let cool for 5 minutes in the tins; remove to a wire rack to cool completely. Serve warm.

Makes 1 dozen muffins.