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Cornmeal Muffins

by

Yield: Makes 12

A nice change from corn bread; the batter can also be baked in corn stick pans.

Ingredients:

  • 1-1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 2 eggs, beaten
  • 1 cup milk
  • 3 tablespoons melted butter

Instructions:

Preheat oven to 425 degrees F. Sift together flour, baking powder, and salt. Add cornmeal. In separate bowl combine eggs, milk, and butter. Slowly add wet ingredients to dry, stirring until blended. Spoon mixture into greased muffin pans and bake 25 to 30 minutes.
Updated Tuesday, September 18th, 2007
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