These sweet and yummy corn muffins are made with simple ingredients from the pantry, and are the perfect side dish for soup or chili!They’re light and fluffy on the inside, crisp on the outside, and have the perfect sweet corn flavor!
Ingredients
- 1/2 cup cornmeal
- 1 1/2 cups flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup oil
- 2 eggs
- 1 1/4 cups milk
Instructions
- Preheat the oven to 375.
- Line a 12-cup muffin tin with paper liners and set aside. Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl.
- In a small bowl or measuring cup, mix together the oil, eggs, and milk.
- Make a well in the center of the dry ingredients, and pour in the wet ingredients.
- Whisk together until just moistened and no dry spots remain. Bake 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Serve warm.
