| 1 | cup milk |
| 1/4 | cup butter or margarine, melted |
| 1 | egg |
| 1 1/4 | cups yellow, white or blue cornmeal |
| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup sugar |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1. | Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches. |
| 2. | Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan. |
| 3. | Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. |
|
| Not all cornmeal is yellow! It can also be white or blue, depending on the type of corn it came from. |
|
| To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. |
|
| Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt. |
|
| If you prefer corn muffins, grease just the bottoms of 12 regular-size muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full with batter. |
Nutrition Information:
170 ( 45 ); 5 g ( 3 g); 30 mg; 260 mg; 29 g ( 1 g); 4 g 4 %; 0%; 10 %; 6 % 1 ; 1 ; 1