1 cup corn meal
1 cup flour
1/4 cup Sugar
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 cup Vegetable Oil
2/3 cup Milk
and 2 Eggs
1/2 cup – 1 cup Cranberries
Preheat the oven to 425 degree.
In a bowl, combine the corn meal, flour, sugar, baking powder and salt . In another bowl whisk the oil, eggs and milk together and add to the dry ingredients. Mix just until the batter is uniform. Add in the cranberries. Adjust the amount of cranberries to your liking. Pour batter into greased or lined muffins tins, filling about 2/3 full. Bake at 425 degrees for 20-25 minutes.
For a spicy change, instead of cranberries substitute chopped fresh jalapeno pepper with the seeds removed and a cup of white corn niblets, defrosted or canned.
