I love corn muffins!
1 C flour. Goldcoin or Wisconsin No 2 is best, but any variety will do
1 C corn meal (flint corn if you can get it)
1/4 C honey
2 tsp baking powder
1/2 tsp salt
1 C milk (I use powdered milk, unless my neighbor's goat has freshened and I can get goat milk
1/4 C vegetable oil (or butter or olive oil)
Preheat oven to 400 degrees. I use a cast iron muffin pan which I preheat a bit to make greasing it with butter easier. But grease it with something. You can also use an 8" or 9" square or round pan.
Beat everything together with a wooden spoon, it should be about like pancake batter (not too thick or they may taste dry). Remember, whole grains and all the accompanying bran will soak up a lot of moisture and oil. Too little liquid will result in a dry product.
20-25 minutes is about right, you can eat them the same day or freeze for later. Enjoy!