Ingredients
3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 ½ teaspoons salt
1 ½ cups whole milk
½ pound unsalted butter, melted and cooled
2 extra large eggs
Preparation
Preheat oven to 350° F.
Line 12 muffin cups with paper liners. Mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With a mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
Note: Better to underbake than over bake. Each oven is different so check after 20 minutes, then every five minutes until the muffins are baked.
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