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Ingredients
  • 1 cup Fine yellow corn meal
  • 1 cup Whole milk
  • 2/3 cup C&H® Light Brown Sugar
  • 1/3 cup Vegetable oil
  • ½ cup Buttermilk
  • 1 large Egg
  • 1 cup Gluten-free flour
  • 3 ½ teaspoons Baking powder
  • 1 teaspoon Salt
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Instructions
Prep Time: 15 minutes / Cook Time: 25 minutes / Yields: 12 servings
Step 1

Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.

Step 2

In a large bowl, combine corn meal and milk. Let the corn meal soak in the milk for 10 minutes. 

Step 3

Add the rest of the ingredients to the cornmeal mixture. Stir until all ingredients are well incorporated. Divide batter evenly among prepared muffin cups.

Step 4

Bake for 20-25 minutes until golden brown. Let muffins cool in the pan for 5 minutes. Carefully remove from pan. Serve warm.

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