Light and just a tiny bit sweet, the hearty cornmeal flavor makes these a perfect muffin to butter up.
- Preheat oven to 425°F.
- Sift flour, baking powder, sugar and salt into a medium-sized bowl. Add the cornmeal and stir to mix well.
- In a small bowl, lightly beat the egg. Add the milk and oil, and pour all at once into the dry ingredients. Stir mixture just until dry ingredients are moistened. Batter will be a little lumpy.
- Drop batter from a tablespoon into prepared muffin cups (grease or spray with vegetable cooking spray), filling each cup 1/2 to 2/3 full. Bake 18 to 20 minutes, or until golden brown. Remove and serve hot with butter.
- Makes a dozen muffins.
Total time: 35 Min
Recipe editor Patricia Mitchell