Corn Muffins

Ingredients:

3/4 cup corn meal

1 cup flour

1 tsp baking powder

1 tsp baking soda

1/2 cup sugar

3/4 cup milk

1 egg

2 Tbs. melted butter

Directions:

Mix dry ingredients together.  Beat milk, egg, and butter together. Pour milk/egg mixture into dry ingredients and stir just until combined. Put into a greased muffin tin. Bake at 350 for 20 minutes.

Variations:

Add a few spoonfuls of kernal or cream corn, bacon bits, green chilis, diced pepper, shredded cheddar, or chopped sun dried tomato to mix before baking. A dash of hot sauce or cayenne will add a little kick to the corn muffins.

Tips and Tricks:

• Mix up several batches of just the dry ingredients and store in baggies in your freezer. When you want to have corn muffins for dinner, remove the pre-mixed baggie from the freezer, add the wet ingredients and mix, and bake.
• Grease a cast iron frying pan or corn stick pan and use this recipe for regular corn bread or corn sticks.