1 ½ cups cornmeal
½ cup plain all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 whole eggs
about 1 to 1/12 cups whole milk or buttermilk
¼ cup vegetable oil
Stir together the cornmeal, flour, baking powder and salt in mixing bowl. Quickly beat in eggs, milk and oil. Beat until the consistency of pancake batter, adding more milk as needed. Grease well a cast iron 8-muffin pan. Fill each section 2/3 full and bake immediately for 15-20 minutes or until golden brown. Makes 8 muffins.
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