Preheat oven to 425 degrees F. Grease 12, 2 1/2 inch muffin tins or use paper liners. In a lg mixing bowl, mix flour, Sugar, corn meal, baking powder, baking soda, and salt. Cut in butter with pastry cutter, fork tines or fingers until it resembles coarse crumbs. In a sm mixing bowl, combine buttermilk, egg, and corn. Gradually stir into flour mixture until moistened. Spoon into prepared muffin cups, 2/3 full. Bake for 20–25 minutes or until golden brown and toothpick inserted into the center comes out clean. Cool on rack 5 minutes before removing from tins. Makes: 12 muffins