Makes 6 regular muffins or an 8-inch round cake pan of cornbread.
Preheat older ovens to 400º F. Grease muffin tins or cake pan. Combine dry ingredients and stir in milk, oil and egg; mixing it just until is moistened. Pour batter into tins or pan. Bake 20-25 minutes for muffins, or 35-40 minutes for cake pan or until tops are golden brown.
You can substitute buttermilk for the milk, but add a 1/4 teaspoon of making soda to the dry ingredients. You can also substitute cooled melted butter for the vegetable oil.
You can also add 1/2 can of creamed corn or a few diced jalapeño peppers.
|2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/|