Ingredients
1-1/2 cups all-purpose flour1 cup sugar3/4 cup cornmeal1 tablespoon baking powder1/2 teaspoon salt2 large eggs, room temperature1/2 cup shortening1 cup 2% milk, divided
Preparation
In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in muffin comes out clean, 25-30 minutes.
