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Yankee Corn Muffins

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 muffins

Ingredients

  • 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

Directions

  • 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 in the center comes clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 211 calories, 9g fat (2g saturated fat), 31mg cholesterol, 419mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 4g protein.

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