Cornmeal Muffins

On these rainy winter days, a hot bowl of home made soup really hits the spot. These cornmeal muffins go well with any kind of soup. I love them with a pat of butter melting on top and dripping down the sides.

Depending on my mood (i.e. how health-conscious I am that day) I may or may not add the sugar. I do, however, love the little bits of real corn in them. Especially if you have a few leftover kernels that may be freezer burned or not as sweet as you had hoped, they can be mixed into the muffins with very acceptable results. Since not everyone in this house loves corn, my mood once again dictates whether to add corn or not.

1 1/4 cup flour
1 cup cornmeal
1/8 cup sugar
4 tsp baking powder
1 egg
1/4 cup oil (canola or olive)
1 cup milk
1 cup corn kernels (optional, but delicious)

Stir together dry ingredients in a large bowl.
Beat egg. Mix in oil and milk.
Stir wet mixture and corn kernels into dry mixture and stir just enough to moisten. Batter will be lumpy.
Fill greased or lined muffin cups 3/4 full.
Bake at 375º for 20-25 minutes