Gluten Free Cornbread Lunchbox Muffins

1 c cornmeal
1 c rice flour
1⁄3 c sugar
1 egg
2 tsp baking powder
1 tsp salt
1⁄3 c vegetable oil
1 c almond milk (or milk of your choice)

Preheat oven to 400 degrees F. Drain liquid from Libby's® Whole Kernel Sweet Corn Vegetable Cups and add corn to large mixing bowl.

Add remaining ingredients to mixing bowl with corn and whisk together until just combined.

Spray muffin pan (or corncob molds) with non-stick cooking spray. Pour batter in pan, filling molds almost to top.

Bake for 15-16 minutes at 400 degrees F. Allow to cool completely before removing muffins from pan.