Cherry Jam-Filled Corn Muffins — Three Many Cooks

Ingredients

• 1 can (14.75 ounce) creamed corn
• 2 cups yellow cornmeal, divided
• 1 cup buttermilk
• 2 large eggs
• 1 stick (8 tablespoons) melted butter or ½ cup melted coconut oil
• 1 cup dried cherries, chopped if large
• 1 cup all-purpose flour
• ¼ cup sugar
• 1½ teaspoons salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ cup cherry jam or preserves