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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A great fall bread and so yummy. Ingredients:
1 1/2 cups all-purpose flour |
2/3 cup granulated sugar |
1/2 cup yellow cornmeal or 1/2 cup white cornmeal |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 1/4 cups milk |
2 large eggs, lightly beaten |
1/3 cup vegetable oil |
3 tablespoons margarine (melted) |
Directions:
1. DIRECTIONS: Preheat oven to 350 degrees.
2. Paper-line 18-20 muffin cups.
3. Combine flour, sugar, cornmeal, baking powder in medium bowl.
4. Combine milk, eggs, vegetable oil and butter in small bowl. (MIX WELL)!
5. Add to flour mixture, stir just until blended.
6. Pour into prepared muffin cups and fill 2/3 full.
7. Bake for 18-20 minutes or until wooden toothpick inserted into center comes out clean.
8. Cool in pan on wire racks for 5 minutes-remove to wire racks to cool slightly. SERVE WARM.
9. FOR CORN BREAD.
10. Pour batter into greased8 inch square baking pan. Bake for 35 minutes or until a toothpick comes out clean. Enjoy.
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