- 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.
Reviews forYankee Corn Muffins
"Simple and wonderful. We have these often. Freeze well and heat up in the microwave nicely."
"Very good muffins. I got 9 muffins out of this recipe. Light and mild flavored."
"These muffins were not good. Very bland. No taste. Try another recipe."
"These corn muffins are delicious. They are moist and while I've tried numerous corn muffin recipes, these are the best. Not too sweet but so good! I doubled and the recipe made 20, not 16, good-sized muffins."
"so simple to make & so delicious! Def the BEST corn muffins I've ever made or had!"
"This is a good basic corn muffin recipe."