1 1/4 cups unbleached flour
3/4 cups yellow corn meal ( I use Quaker Yellow Corn Meal)
1/4 cup natural sugar (I use Florida Crystals)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nondairy milk (I use Silk Soy Milk)
1/4 cup vegetable oil
1 tablespoon corn starch + 1 tablespoon of water
1 (15 ounce) can whole kernel sweet corn, optional
1/2 cup pimentos, optional
1. Heat oven to 400 degrees F. Grease muffin pan. Combine and mix dry ingredients.
2. Stir in milk, oil and cornstarch mixture, mixing just until dry ingredients are moistened. If using the sweet corn and pimentos, pour into mixture at this time and mix well.
3. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve warm. This is a great recipe with Holidays coming up.