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Description:
Delicious corn bread recipe that also makes terrific muffins top -- the secret is half white, half brown sugar.

Ingredients:
2/3 cup oil
1/2 cup white sugar
1/4 cup brown sugar
2 eggs
1/2 teaspoon salt
1 1/2-cup all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
3/4 cup milk or buttermilk
1 teaspoon salt
3/4 cup corn kernels (optional)

Directions:
Preheat oven to 400 degrees. Lightly grease 12-cup muffin pan.

In a bowl, cream oil and sugars. Beat in eggs and salt. Mix in flour, cornmeal, baking powder. Stir in milk and mix batter is smooth. Fold in corn kernels.

Spoon into prepared muffin tins

Bake at 400 for 20-25 minutes (or 8-10 minutes convection at 350), until tops of muffins are lightly browned.

Recipe Provided By:
Wake Robin Inn
Lakeville, CT

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Lakeville Bed and Breakfast Inns