Ingredients
2/3
cup milk
3
tablespoons vegetable oil
1
egg
3/4
cup Gold Medal™ all-purpose flour
3/4
cup cornmeal
2
tablespoons sugar
1
teaspoon baking powder
1/2
teaspoon salt
1
can (7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn
Preparation
Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
