Pre-heat oven to 400. Butter an 8x8 pan. Or, if making mini-muffins, pre-heat to 375 (no convection) and butter mini muffin pans

Whisk together wet ingredients in one bowl. Add the corn meal and let sit for 30 minutes. Whisk together dry ingredients in another bowl. Add wet to dry. Add corn. Stir just until combined

Pour into greased pan. Bake for 30 minutes but watch closely. Internal temp should be 185 to 190. Also press top middle. Should spring back. If making mini-muffins, bake 20 minutes.

Honey butter: 1 part honey to 3 parts butter. Or up to equal parts for sweeter. Whip

Note: The original amount of 1-1/4 teaspoon baking soda resulted in a soapy taste particularly when tongue hits the top of the cornbread. This more than double any other recipe calls for. Next time try 3/4 as noted above.