It could be corn bread or a favorite cake you have made for years or something else you'd just like to share. Send it to us to be included on the Food & Beverage page and on gainesvilletimes.com.
Mail: Recipes, The Times, P.O. Box 838, Gainesville, GA 30503
Marjorie J. Fouts of Gainesville heard our call to share favorite recipes and sent in her recipe for corn muffins.
- 1 cup sifted all-purpose flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cornmeal
- 1 cup skim milk
- 1/3 cup canola oil
- 1 egg, slightly beaten
Preheat oven to 425 F. Spray oil on bottoms of 14 (2 1/2-inch) muffin pan cups.
Sift flour with sugar, baking powder and salt into a large bowl. Add cornmeal; mix well.
Measure milk in a two-cup measure. Add oil and egg; beat with fork to mix well.
Make a well in the center for flour mixture. Pour in milk mixture all at once. Stir quickly, with a fork, just until the dry ingredients are moistened. Do not beat. The batter will be lumpy.
Quickly dip batter into muffin pan cups, filling not quite 2/3 full. Bake 15 minutes, or until the muffins are golden.