1 A normal fasting (no food for eight hours) blood sugar level is between 70 and 99 mg/dL. 2  A normal blood sugar level two hours after eating is less than 140 mg/dL.
Directions See How It's Made. 1  Cook corn according to package directions; I use the microwave. 2  Melt butter in saucepan, stir in flour and blend well. 3  Add milk, about 1/2 cup at a time, and blend with whisk.  Cook over medium heat until 1  thickened. Stir in sugar, salt and pepper.  Add cooked, drained 1  corn. Hint: sometimes I use part milk, part  cream.
1 Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. 2  Fill muffin cups 3/4 full with batter. 3  Lightly sprinkle each muffin with sugar.4  Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Preheat oven to 375 degrees F (190 degrees C). 2  Line 12 muffin cups with paper liners. 3  Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. 4  Fill muffin cups 3/4 full with batter.