Corn Bread and Cornmeal Muffins Yield 1 loaf or 12 muffins
Ingredients
1/2 cup cornmeal (fine)
1 1/4 cups milk
1/4 cup sugar
1 ¼ cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon salt
2 eggs beaten
¼ cup vegetable oil
Directions:
In a medium bowl, mix together cornmeal, sugar and milk. Allow to stand 5 minutes.
In a large bowl, sift together flour, baking powder and salt.
Stir egg and oil into cornmeal mixture. Add wet ingredients to dry ingredients and stir only until lumpy and moist.
For Cornbread:
Pour batter into greased 9x13 inch pan.
Bake in a 300 degree oven for about 1 hour.
For Muffins:
Using a portion scoop, spoon batter into greased, paper lined muffin tins.
Bake in a 350 degree oven for 20-25 munutes.
1/2 cup cornmeal (fine)
1 1/4 cups milk
1/4 cup sugar
1 ¼ cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon salt
2 eggs beaten
¼ cup vegetable oil
Directions:
In a medium bowl, mix together cornmeal, sugar and milk. Allow to stand 5 minutes.
In a large bowl, sift together flour, baking powder and salt.
Stir egg and oil into cornmeal mixture. Add wet ingredients to dry ingredients and stir only until lumpy and moist.
For Cornbread:
Pour batter into greased 9x13 inch pan.
Bake in a 300 degree oven for about 1 hour.
For Muffins:
Using a portion scoop, spoon batter into greased, paper lined muffin tins.
Bake in a 350 degree oven for 20-25 munutes.