Preheat oven to 350 degrees F (180 C). Grease or paper-line 18 to 20 muffin cups.
For Corn Muffins:
Combine flour, sugar, corn meal, baking powder and salt in medium bowls. 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.
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 with butter, jam or honey.
Makes 18-20 muffins.
For Corn Bread:
Prepare batter as above. Grease an 8-inch square baking pan.
Pour batter into prepared pan and bake at 350 degrees F (180 C) for 35 minutes or until wooden pick inserted in center comes out clean.
Makes an 8-inch square pan of cornbread.
Date: February 23, 2002