Ingredients:

  • 1 1/2 cups (192g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, medium or fine grind
  • 2/3 cup (133g) granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup (180ml) milk
  • 1/3 cup (80ml) vegetable oil (or melted unsalted butter, cooled slightly)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, and oil (or melted butter).
  4. Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix; a few lumps are okay!
  5. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Check at 20 minutes, and add a few more minutes if needed.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely (or enjoy warm!).