This recipe is from a Gale Gand cookbook. Nothing like corn muffins with
soups or stews. mmm-good. Lisa B.  
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup milk
8 Tbsp (1 stick) unsalted butter, melted
Heat oven to 350F. Butter and flour 8 muffin cups or line with paper
liners.  Sift dry ingredients together. Whisk the eggs and milk together
in a large bowl. Add 1/3 of dry ingredients to the egg mixture, then 1/3
of the melted butter; stir gently just until incorporated. Repeat with
remaining dry ingredients and melted butter, being careful not to
overmix. (There may be a little flour not mixed in at the end, that’s
fine.)  Using an ice cream scoop or large spoon, fill muffin cups 1/2
full. Bake until risen, light golden brown, and firm to the touch, about
15 minutes. Let cool at least 6 or 7 minutes in the pan. Makes 8 corn


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