Ingredients

The following ingredients have 8 Servings
  • 2/3 cup milk
  • 3 tablespoons vegetable oil
  • 1 egg
  • 3/4 cup Gold Medal™ all-purpose flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can (7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn

Instruction

  • Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
  • In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
  • Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.