2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1 tablespoon sugar
1 large egg, lightly beaten
1 1/4 cups milk
1/4 cup pure vegetable oil
Heat oven to 425°F. Coat 12 muffin cups with no-stick cooking spray.
Combine cornmeal mix and sugar, if desired, in medium bowl. Make a well in center.
Combine egg, milk and oil in small bowl; add to cornmeal mix, stirring just until moistened. Spoon batter into muffin cups, filling 2/3 full.
Bake 20 to 25 minutes or until golden brown. Remove from pan; serve warm. Makes 12 muffins.
Corn Sticks: Heat oven to 425°F. Coat a corn stick pan generously with vegetable oil; place in oven to preheat.
Prepare batter as above. Spoon batter into preheated corn stick pan, filling each mold 2/3 full. Bake 12 to 15 minutes or until golden brown. Makes 18 corn sticks.
Serving Size (1/12 of recipe), Calories 160 (Calories from Fat 60), Total Fat 6g (Saturated Fat 1g, Trans Fat g), Cholesterol 20mg, Sodium 430mg, Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 1g), Protein 3g; Percent Daily Value*: Vitamin A 4%, Vitamin C %, Calcium 4%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.
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