4 cups flour
2 cups cornmeal
4 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup vegetable oil
1 8.5-ounce can cream-style corn
- Make sure rack is in center of oven. Generously spray or grease muffin cups and the top of a tin.
- In a large bowl, with a whisk or fork, combine the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, mix the eggs with a fork, then mixture into the dry mixture just until combined.
- With wet (freshly washed) hands, roll batter into loosely formed balls about the size of each muffin cup, dropping each into a cup as you work.
- Bake muffins for about 20-25 minutes or until a tooth-pick inserted into the center comes out clean or with a few dry crumbs.