Savory Corn Muffins

By USA WEEKEND columnist Pam Anderson

3.89 / 5

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1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda