Corn Muffins

These were a great addition to last night's southern comfort meal: bbq tofu, Korean-inspired collard greens, and baked potatoes. The original recipe called for cornmeal--all I had was quick cooking polenta--and it worked well. Either could be used.

Corn Muffins
1 c flour
1 c cornmeal or quick polenta (not instant)
2/3 c sugar
1 tsp salt
3-1/2 tsp baking powder
1 egg
1 c milk
1/3 c veg oil

Preheat oven to 400 degrees F. Combine dry ingredients; in a separate small bowl, combine egg, milk and oil. Add wet ingredients to dry, and mix until just combined. Pour into a muffin pan (12-count) and bake 15 minutes.