Prize-Winning Cornbread Muffins

Years ago there was a national chain of restaurants called "The Cooker."  The menu featured a wide  a wide array of American foods.  The vegetable sides were particularly tasty and I frequently dined with friends over a salad and three-vegetable combination.  As the server greeted you, he or she also brought a basket of fresh whole wheat rolls and sweet, moist, cornbread muffins.  This recipe is my attempt to replicate The Cooker's recipe.  It is also similar to a Marie Calendar recipe as interpreted in the book Top-Secret Restaurant Recipes.  I entered this recipe in a cornbread cook-off several years ago and won third place - hence the inclusion of "prize-winning" in the title.  If you make these, let me know how they turn out.

Preparation
Preheat oven to 400 degrees.  Grease muffin pan with 12 cups.

Ingredients
1C cornmeal
1C flour
1T baking powder
1/3C sugar
1/2t salt
1T ground flax seed or 1 egg
1/4C oil
8oz can cream-style corn
1C milk (3/4C if using egg)

Directions
Combine all ingredients in a bowl and mix well.  Distribute batter evenly into all muffin cups, filling approximately to the rim.  Bake at 400 degrees for 20 minutes.

Variation:  Use 14.75oz can (regular size) of corn and eliminate milk.