1
In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir the dry ingredients together until well mixed.
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2
In a separate bowl, whisk together beaten egg, canola oil, and milk until smooth. Pour the wet ingredients into the dry ingredients. Fill each muffin cup about 2/3-full.
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3
Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
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