1 cup flour
1 cup cornmeal (yellow, white or blue)
2 to 4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1/4 cup vegetable oil
Preheat oven to 425ºF.
Grease a 12-cup standard muffin tin with cooking spray.
In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt. Mix well and set aside. In a small mixing bowl, whisk together the milk, eggs, and vegetable oil. When combined, add the wet mixture to the dry mixture and stir together just until combined- do not overmix.
Scoop batter into the muffin tin and bake in a 425ºF oven for about 15 minutes. The edges should just be starting to appear golden brown. Remove from oven and allow to cool in the pan on a rack for 5 minutes. Remove the muffins from the pan and serve while still warm.
4 comments:
Ohhhhh I love cornmeal muffins. Have you tried adding blueberries to them??? Yum!!!
Yes! Blueberries are a natural match for corn. That reminds me of a blueberry polenta cake that I haven't made in a while...
You can't go wrong with homemade muffins! I have blueberries in the freezer but never thought about trying them in cornbread.
That does sound good doesn't it!
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