There’s just the hint of corn flavor in these sweet muffins, which are not at all like corn bread in taste or texture. –Longfellow’s Wayside Inn, Sudbury, Massachusetts
Combine sugar, salt, baking powder, flour, cornmeal, eggs, and 1 cup milk until well blended. Add remaining ½ cup milk and the salad oil and mix for 3 minutes. Place in well-greased muffin tins and bake at 400 degrees for about 20 minutes or until golden.