Ingredients
2
cups cornmeal
2
cups Gold Medal™ all-purpose flour
1/4
cup sugar
2
cups milk
1/2
cup vegetable oil
2
tablespoons baking powder
1/2
teaspoon salt
4
eggs
2
cups frozen corn, thawed, drained
Preparation
Heat oven to 425°F. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup.
Stir all ingredients except corn in large bowl about 20 seconds or until dry ingredients are moistened. Beat vigorously 1 minute. Stir in corn.
Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan.
