A simple and classic recipe for light and tender cornbread muffins, perfect as a side for chili, soups, or barbecue.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ¾ Cup | Cornmeal |
| 1 ½ Cups | Sifted White Flour |
| 5 tsps | Baking Powder |
| 1 tsp | Salt |
| ¼ Cup | Sugar |
| 1 Cup | Milk |
| 3 Tbsps | Oil |
| 1 | Beaten Egg |
Instructions
- Preheat oven to 375°F. Grease a muffin pan or line it with paper liners.
- In a large bowl, sift the dry ingredients together: cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the milk, beaten egg, and oil.
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Fill the prepared muffin cups about two-thirds full.
- Bake for about 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
