CORN AND DILL MUFFINS

1 cup all-purpose flour
1 cup yellow or white cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg
1 cup cream (heavy or half-and-half)
3/4 cup fresh or frozen (thawed) whole corn kernels
1/4 cup (1/2 stick) butter or margarine, melted
2 tablespoons chopped fresh dill

Preheat oven to 400 degrees F. Use a muffin tin with 12 medium (2 1/2-inch) cups or a muffin tin with 24 small (1 1/2-inch) cups. Grease muffin cups, unless pan is nonstick.

Sift the flour and cornmeal into a large bowl. Add sugar, baking powder and salt; stir to mix; set aside.

Crack the egg into a medium bowl; beat with a whisk. Add cream, corn kernels, melted butter and dill; stir to mix. Add egg mixture to flour mixture; stir until well blended. Spoon batter into prepared tins, filling each cup three-fourths full.

Bake in a preheated 400-degree oven 15 to 18 minutes. To test for doneness, insert a wooden pick in center of a muffin; if it comes out clean, muffins are done. If not, bake a few minutes longer. Let muffins cool in pans 5 minutes before turning out.

Serve warm.

Yields 12 large or 24 small muffins
Adapted from source: Complete Book of Small Breads by Bernard Clayton Jr.