What you need
¾ cup Cornmeal
¼ cup Milk (I used 2%)
1 cup all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/3 cup sugar
1 egg, lightly beaten
¼ cup shorting (I used melted butter but my Dad always uses Canola oil and it makes no difference)
In a medium sized mixing bowl stir the cornmeal and milk together and let it sit for 5 minutes.
Heat the oven to 400 degrees. Spray a muffin tin with non-stick spray and set aside.
In a separate bowl, whisk together the flour, baking powder, salt and sugar.
Add the egg and shortening to the cornmeal mixture.
Add the dry ingredients to the wet and stir gently to just combine. It will be lumpy and you don’t want to over mix it.
Divide the batter into 12 muffins.
Bake in the 400-degree oven for 20 – 25 minutes. Once they are golden brown and a toothpick comes out clean they are ready.
Cool in the pan for 2-3 minutes then transfer to a wire rack to cool.
The muffins will stay good for a day or 2 in an airtight container.
Jen of My Tiny Oven
