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Source: FamilyTime Favorites

Classic Corn Muffins
These classic corn muffins are as good as they get. If you prefer, bake the batter in a pan for cornbread. Either way, they are great served with butter and preserves.
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Serves: 8 to 10
Prep Time: 10 minutes
Cook Time: 20 to 22 minutes
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1 cup cornmeal, white or yellow
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted




Preheat the oven to 400 degrees F. Butter a 12-cup muffin tin or line the cups with paper liners. (Alternatively, butter a 9-or 10-inch square baking pan for cornbread.)



In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.


In another bowl, whisk together the eggs, milk, and melted butter. Pour into the dry ingredients and stir just until mixed. Do not over work.



Ladle or spoon the batter into the prepared muffin cups, filling each nearly full. (Or pour the batter into the pan and smooth the surface.)

Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. (If making cornbread, the bread may need about 25 minutes in the oven.)

Cool the muffins in the pan set on a wire rack. 





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