Cornbread Muffins

One of my good friends loves cornbread, but sadly it is completely impossible to find cornmeal in South Korea (at least at all the stores in my area.) So, on a recent trip to Egypt, I stopped at a grocery store and picked up a couple bags (not exactly the easiest things to get through customs, by the way.)

Today, I finally decided to begin experimenting with online cornbread recipes. I'm not exactly sure what drew me to the recipe below, but it did have very positive reviews. Unfortunately, I don't think it's going to be my preferred recipe; while it does produce a very moist, cake-like muffin (which required no additional butter), I found it lacking in "corn" flavor. The muffins tasted more like a plain cake, with just a mild corn taste - my Midwestern roots require a much stronger punch of corn!

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• Buttery Cornbread
• (yields 14 large muffins)
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• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 3 eggs
• 1 2/3 cups milk
• 2 1/3 cups all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt

Cream sugar and butter. Mix milk and eggs. Combine flour, cornmeal, baking soda, and salt. Add to the creamed butter alternating between wet and dry ingredients. Bake at 400°F (205°C) for 20-25 minutes.