Corn Muffins Recipe
Ingredients
| 2 cups white corn meal | ||
| Flour | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Sugar | 3 Tablespoon | |
| Oil | 1/4 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| 3/4 cup milk, at room temperature | ||
| Butter | 6 Tablespoon | |
Directions
Preheat oven to 400 degrees.
Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.
In a separate bowl, whisk oil, eggs, and milk together.
Make a well in the center of dry ingredients, pour in combined liquids, and blend quickly with a fork just until dry ingredients are moistened.
(Do not overbeat or the muffins will toughen.) Place lightly greased muffin pans in preheated oven until hot.
Remove from oven and fill each muffin tin about two-thirds full with batter.
Bake in the middle of oven for about 15 minutes or until rounded and browned on top.
Remove from oven and dot muffins with butter.
Serve hot.
Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.
In a separate bowl, whisk oil, eggs, and milk together.
Make a well in the center of dry ingredients, pour in combined liquids, and blend quickly with a fork just until dry ingredients are moistened.
(Do not overbeat or the muffins will toughen.) Place lightly greased muffin pans in preheated oven until hot.
Remove from oven and fill each muffin tin about two-thirds full with batter.
Bake in the middle of oven for about 15 minutes or until rounded and browned on top.
Remove from oven and dot muffins with butter.
Serve hot.
Chef
