1 c. corn meal
1 c. flour
(I use 1 1/2 c. corn meal, 1/2 c. flour)
1/3 c. sugar (I use 2T.)
t. baking powder
1/2 t. baking powder
1/2 t. salt
1 egg - beaten
1/4 c. oil, (I prefer
1 c. milk (I use 1/2 c. milk and 1/2 c. buttermilk)
1/2 c. creamed corn (optional)
Prehat oven 400 F. Grease muffin pan or line with paper muffin liners. In large bowl, combine corn meal, flour, baking
powder, and salt. Add egg, oil, milk, creamed corn.
Stir to combine well. Spoon batter into muffin pan.
400 F for 15 minutes- 20 minutes.
P.S. - My mom made her own cornbread for Thanksgiving Day dressing -
This recipe is very close to it. She added 1 t. dried ground sage to her cornbread. Hers always just tasted better than mine.
That was her secret.