These traditional corn muffins are perfect alongside the creamy casserole, but they really complement any meal. Topped with a little butter, fresh-from-the-oven treats like these never last too long around our house.—Barb Marshall, Pickerington, Ohio
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup canola oil
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir into the dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-18 minutes or until a toothpick inserted near the center comes clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
Originally published as Yankee Corn Muffins in Country Woman March/April 1996, p37
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