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Corn Muffins
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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.

Makes 14.

CornmuffinsDOC
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