Grease 12 2 1/2-inch muffin cups. Heat oven
to 425 degrees F. Sift flour,
baking powder, sugar and salt into medium-sized bowl. Add cornmeal
and
stir to mix well. In small bowl, beat eggs with fork. Add milk
and oil. Add
all at once to dry ingredients. Stir mixture only until dry
ingredients are
mositened. Batter will be lumpy. Drop batter from a tablespoon
into the
prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake
15 to 20
minutes, or until golden brown. Remove and serve hot with butter,
bacon
and eggs.
Makes 4 servings.
