From Paulette Vickery's Recipe Collection

Corn Muffins

breads

1 cup flour
1 cup yellow corn meal
4 tablespoon sugar
4 teaspoon baking powder
1/2 teaspoon salt
2 each eggs, beaten
1 cup milk
1/4 cup cooking oil

In small bowl stir together, corn meal, sugar, baking powder, and salt. Add egg, milk, and oil. Beat just till smooth, do not over beat. Spoon batter into 12 paper bake cup-lined muffin tins. Bake at 425, 15 minutes. Cool on wire rack.

Yield: 12 servings




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