Recipe adapted from Ina of Bare foot Contessa
Ingredients:
2.5 cups all-purpose flour
1 cup sugar
1.5 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1stick, melted and cooled
1/2 cup oil (substitute 1/4 oil with milk or sour cream)
3 extra-large eggs
(Yield: 12 Large Muffins or 24 regular)
