| 2 | cups cornmeal |
| 2 | cups Gold Medal® all-purpose flour |
| 1/4 | cup sugar |
| 2 | cups milk |
| 1/2 | cup vegetable oil |
| 2 | tablespoons baking powder |
| 1/2 | teaspoon salt |
| 4 | eggs |
| 2 | cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained |
| 1. | Heat oven to 425ºF. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup. |
| 2. | Stir all ingredients except corn in large bowl about 20 seconds or until dry ingredients are moistened. Beat vigorously 1 minute. Stir in corn.
|
| 3. | Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan. |
|
| Jazz up your muffins by adding 2 tablespoons of finely chopped bell pepper, green onions or sun-dried tomatoes. |
|
| Keep your cornmeal fresh by storing it in the refrigerator or freezer. |
Nutrition Information:
120 ( 45 ); 5 g ( 1 g); 25 mg; 150 mg; 17 g ( 1 g); 3 g 2 %; 0%; 6 %; 4 % 1 ; 1