3/4 cup cornmeal
1 1/4 cups milk
1 cup all-purpose flour
1/3 cup granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1 egg
1/4 cup vegetable oil (you can substitute apple sauce)
Combine cornmeal and milk. Let stand ten minutes. (That step is important because it helps the cornmeal to soften so that they don't end up with an overly gritty texture.) Combine flour, sugar, baking powder and salt in large bowl. Add egg and oil to cornmeal mixture. Mix well. Add to dry ingredients, stirring until just combined. Fill greased muffin cupps 2/3 full. Bake at 400°F (200°C) for 15 to 20 minutes. Yields 12 muffins.
I've often added things like grated cheddar cheese and diced jalapeƱos to the mixture with delicious results. You could also add actual kernels of corn for a more authentic taste.
I think that cornmeal muffins are best enjoyed warm and with butter!
Try 1 tsp of vanilla extract once everything else is mixed together.....you will thank me.
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