Sweet Cornbread Muffins

1 C. self rising cornmeal
1 C. self rising flour
1 large egg, beaten
1/4 C. vegetable oil
1 T. white sugar
1 T. honey
1 1/4 C. milk

Combine the cornmeal, sugar and flour. Add in the beaten egg, vegetable oil and honey. Combine well. Stir in the milk, you want a fairly thin but not too thin consistency. You may need to add more...I always start with 1 C. and then go from there. Grease your muffin tin and using an ice cream scoop fill muffin cups almost to the top. Bake at 400 degrees for 15-20 minutes or until lightly browned. Serve warm. Makes 10-12 muffins.
Recipe from janet page

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