Preheat Oven To 375 Degrees Fahrenheit
Grease A 12 Cup Muffin Pan
1 Cup Niblet Corn Fresh And Steamed, Frozen Or Canned
2 Eggs, Beaten
1 Cup Of Cornmeal
3/4 Cup Milk
1/2 Cup Liquid Honey
1/4 Cup Vegetable Oil
1 1/2 Cup All Purpose Flour
1 Tablespoon Baking Powder
1 1/2 Teaspoon Salt
1 Teaspoon Dried Basil Leaves, Crumbled
1/2 Teaspoon Baking Soda
1/4 Teaspoon Garlic Powder
1 Cup Tomatoes, Diced, Skinned And Seeded – Roma Tomatoes If Available
2 Large Pieces Of Roasted Red Peppers, Diced
In a medium-large bowl, combine eggs, cornmeal, milk, honey and oil.
In a large bowl, combine flour, baking powder, salt, basil, baking soda and garlic powder.
Add the cornmeal mixture, corn, tomatoes and red peppers to the dry ingredients and stir until just moistened.
Spoon into prepared muffin pan.
Bake at 375 degrees Fahrenheit for 20-25 minutes or until tops are firm to touch.
Let cool 5 minutes in the pan.
Transfer to rack before serving.