1 cup white sugar
1 1/2 cups buttermilk
1 tablespoon cinnamon
1 teaspoon baking powder
2 teaspoons ground nutmeg
1 (15 ounce) can cream-style corn
2 eggs, beaten
1 cup vegetable oil
1 cup brown sugar
1 teaspoon salt
1 (8 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Sift together the flour and baking powder, set aside. In a small bowl, cream together the white sugar and buttermilk; stir into the creamed mixture. Beat in the cinnamon, brown sugar, and salt.
Pour batter into prepared muffin liners. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Serve warm.