Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with papers or grease lightly.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix milk, vegetable oil, and eggs until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Divide batter evenly into muffin tins, filling about 2/3 full.
- Bake for 15-20 minutes until golden brown and a toothpick inserted comes out clean.
- Let cool slightly before serving warm with butter.
Notes
- For extra flavor, add chopped jalapenos or corn kernels to the batter.
- Can be made gluten-free with gluten-free flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
