Corn Muffins and Sticks
 

White Lily Corn Muffins and Sticks

To prevent rims around the edges of muffins, grease muffin cups on bottoms
and only halfway up sides. For a crisp outer crust on corn sticks,
preheat greased corn stick pan before filling with batter. Muffins are
done when the tops are golden brown. Remove from pan and serve warm.

2 cups White Lily Self-Rising Cornmeal Mix
1 tablespoon sugar (optional)
1 egg, slightly beaten
1 1/4 cups milk
1/4 cup vegetable oil

Preheat oven to 425 degrees. Coat 12 muffin cups with cooking spray; set
aside. In mixing bowl, combine cornmeal mix and sugar. Make a well in
center. Combine egg, milk and oil; add to cornmeal mix, stirring just
until moistened. Spoon batter into muffin cups, filling 2/3 full. Bake
for 20 to 25 minutes or until golden brown. Remove from pan; serve warm.
Makes 12 muffins.

To make corn sticks: Preheat oven to 425 degrees. Grease a corn stick pan
and place in oven to preheat. Prepare batter as above. Spoon batter into
preheated corn stick pan, filling each mold 2/3 full. Bake for 12 to 15
minutes or until golden brown. Makes 18 corn sticks.

http://www.whitelily.com/RecipeBox/Recipe.aspx?ID=86
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