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Great side dish with chili or soup.

Sweet Corn Muffins

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup ALBERS Yellow Corn Meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted

1. Preheat oven to 350° F. Grease or paper-line 18 to 20 muffin cups.
2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.
3. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

Makes 18 to 20 muffins.

For Corn Bread: Pour batter into greased 8-inch-square baking pan. Bake for 35 minutes or until wooden pick inserted in center comes out clean.

HIGH ALTITUDE (3500 to 6000 feet):
Corn Muffins - Bake for 20 to 24 minutes.
Corn Bread - No change needed.

Recipe is the property of Nestlé® and Meals.com, used with permission.