"I love making corn bread and corn muffins, but often the results are not moist or sweet enough for my taste," comments Patty Bourne of Owings, Maryland. "So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair."
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup shortening
- 1 cup milk, divided
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done. Yield: 1 dozen.
Originally published as Sweet Corn Muffins in Quick Cooking May/June 1998, p47
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