Ingredients

• 1 cup Indian Head Yellow Corn Meal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1/4 cup oil
• 1 cup milk
• 1 egg, beaten

Instructions

1. Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan for 20-25 minutes.
2. Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
3. For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
4. This recipe is made available as a courtesy by Wilkins Rogers Mills.