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Fall weather is soup time at our house. All soups require biscuits, muffins or bread. Here’s a yummy corn muffin recipe you’ll be baking all year long.
Homemade Corn Muffins
2/3 cup sugar
1 tsp salt
1/3 cup butter softened
1 tsp vanilla
2 eggs
2 cups flour
1 tbs baking powder
¾ cup cornmeal
1 1/3 cups milk
Preheat oven to 400 degrees. Grease muffin tin. In a large bowl, beat sugar, salt, butter and vanilla until creamy. Stir in eggs. Mix in rest of ingredients until blended. Let batter sit for 15 minutes before filling muffin tin. Bake for 10-15 minutes or until golden brown. Servings: 16
