Reminds me of mornings in Maine...
INGREDIENTS
½ c stone-ground cornmeal
1½ c flour
4 tsp baking powder
1 tsp salt
½ c sugar
1 egg, beaten
1 c milk
3+ Tbsp oil
DOUBLE RECIPE
1 c stone-ground cornmeal
3 c flour
8 tsp baking powder
1 tsp salt
1 c sugar
2 eggs, beaten
2 c milk
⅓-½ c oil
Preheat oven to 375°. Grease the muffin tin.
Sift the dry ingredients together in a mixing bowl.
Mix the egg, milk, and oil in a separate bowl or measuring pitcher.
Add the liquids to the dry ingredients and stir lightly until just mixed. Do not overmix.
Spoon into the muffin tins.
Bake 20 minutes.
Remove the muffins to a wire rack so the bottoms don't get soggy, or you can just tip them up in the pan to keep them hot like my Mom did.
Makes 12 muffins (4-6 servings), or it can be baked in a square or oblong pan to make cornbread. A double recipe will make a thick 9" x 13" pan of cornbread (cook longer until tests done with a toothpick).
If any muffins are left over, reheat them directly on the rack of a toaster oven at 350° for 13-15 minutes. This firms up the outside, giving it a bit of a crunch, like the freshly-baked tops. Yum!
Note: My new favorite muffin pan is the Williams Sonoma goldtouch nonstick pan! The muffins rise really well and come out of the pan sooo easily—just grease with butter or shortening (not oil or spray). Use a plastic knife to take the muffins out although they may come loose without it. And, unlike my old darker nonstick pans, there's no need to adjust the oven temperature.