2 c. cornmeal
1 ¼ c. milk
1 egg, beaten
¼ c. vegetable oil
Preheat oven to 450 degrees and grease or spray muffin pan. Measure the cornmeal into a mixing bowl. In a small bowl, beat the egg slightly, then stir the milk into the beaten egg. Pour the milk and egg mixture into the cornmeal mix and stir to mix. Add the vegetable oil or melted shortening, mix. Fill the greased muffin cups 2/3 full of batter. Bake at 450 degrees for about 20 to 25 minutes or until golden brown.
By: Georgia Burton – Mailbox Homemaker Member
Golden Memories of Lake Reflections Cookbook