• 2 cobs of corn
• 2 eggs
• 1 c cornmeal
• 3/4 c milk
• 1/2 c honey
• 1/4 vegetable oil
• 1 1/2 c flour
• 1 tbsp baking powder
• 1 1/2 tsp salt
• 1 tsp dried basil
• 1/2 tsp baking soda
• 1/4 tsp garlic powder
• 1 c diced, peeled and seeded tomato

With a sharp knife cut the corn from the cobs (about 1 cup) and then cook in a medium pot of boiling water for 3-4 mins or until almost tender.  Drain and set aside.

In a bowl combine the eggs, cornmeal, milk, honey and oil.

In another large bowl, combine the flour, baking powder, salt, basil, baking soda and garlic powder.  Add cornmeal mixture, corn and tomatoes to the dry ingredients and stil until just moistened.

Spoon into prepared muffin tins and bake for 20-25 mins at 190C.