From the menu of ... D.B.A. Barbecue corn muffins

A: D.B.A. Barbecue owner Matt Coggin came through with the recipes for both, and we'll be featuring the lemonade-mint cooler soon. When we first heard about the corn muffins, we were expecting a muffin version of corn bread. Instead, these corn muffins are more cakelike, sweet muffins spangled with kernels of corn and bits of cheddar cheese. There's not a teaspoon of cornmeal to be found.

Scaling down this recipe from the large batch made at the restaurant provides a version that makes 15 muffins. If you don’t have two muffin tins, you could bake the extra batter in three custard cups or a small loaf pan.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of” and the name of the restaurant in the subject line.

D.B.A.Barbecue’s Corn Muffins

Hands on: 15 minutes

Total time: 30 minutes

Makes: 15

4 ounces (1 stick) unsalted butter

1 cup granulated sugar

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (8.75 ounces) can whole kernel corn, drained

2 eggs

1 cup 2% milk

1/3 cup yellow cheddar, shredded

Preheat oven to 400 degrees. Thoroughly grease a 12-cup muffin tin and 3 additional muffin cups.

In the bowl of a stand mixer, combine butter and sugar and mix until mixture is creamy, about 2 minutes. Remove bowl from mixer. Stir in flour, baking powder, baking soda and salt; then add corn, eggs, milk and cheddar.

Divide batter between muffin cups and bake 15 minutes or until just brown. Remove from oven and let cool in tin 5 minutes. Serve warm.

Per serving: 189 calories (percent of calories from fat, 38), 4 grams protein, 27 grams carbohydrates, 1 gram fiber, 8 grams fat (5 grams saturated), 45 milligrams cholesterol, 278 milligrams sodium.