Updated Monday, November 25th, 2013
Yield: Makes 2-3 dozen
There's just the hint of corn flavor in these sweet corn muffins, which are not at all like corn bread in taste or texture. --Longfellow’s Wayside Inn, Sudbury, Massachusetts
Combine sugar, salt, baking powder, flour, cornmeal, eggs, and 1 cup milk until well blended. Add remaining 1/2 cup milk and the salad oil and mix for 3 minutes. Place in well-greased muffin tins and bake at 400 degrees for about 20 minutes or until golden.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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