Preheat oven to 400°. Grease muffin pans or spray with non-stick cooking spray. Stir together cornmeal, flour, baking powder, salt and sugar in a large bowl. Set aside.
In another bowl, beat together eggs, milk, and oil. Add to cornmeal mixture and stir just enough to mix. Spoon batter into 12 greased muffin cups, filling about 2/3 full.
Bake in a 400° oven about 20 minutes or until a wooden toothpick inserted into the center comes out clean. Cool about 5 minutes, remove from tins and serve.
Cheese Corn Muffins:
Add 1 cup shredded or cut up cheese to the batter.
Increase sugar to 4 Tbs. and add 1 cup canned, fresh or frozen fruit (blueberries, cut-up strawberries, apple, pear, peach, or apricot.)
Mexican Corn Muffins:
Decrease sugar to 2 Tbl. and milk to 3/4 cup, add 1 cup drained canned or frozen corn, 1/2 cup salsa, and 1 Tbl. diced green chilies.
Purdue University Cooperative Extension Service