Bake these corn muffins to go with greens, soup, beans, or chili.
- 1 cup flour
- 1 1/4 cups cornmeal (yellow)
- 2 tablespoons sugar (more or less, to taste)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 4 tablespoons butter (melted and cooled)
Grease a muffin tin (about 10 muffin cups). Heat oven to 450°.
In a bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
In a mixing bowl, whisk together the milk, egg, and butter.
Pour dry mixture into the wet ingredients and stir just until moistened.
Fill muffin cups about 3/4 full.
Bake at 450° for 5 minutes, then reduce heat to 400° and bake for about 12 minutes longer, or until the muffins begin to brown on top.
Makes about 10 muffins.