This recipe came about because we had some over-ripe bananas and I was cooking beans and ham for dinner. These muffins turned out to be perfect accompaniment to the beans. Makes 12-15 muffins
1 cup all-purpose flour
1 cup corn meal flour
1/4 corse cut corn grits
1 tablespoon baking powder
1/4 teaspoon salt
2 medium over ripe bananas mashed very well
1 1/4 cups whole milk
1/2 cup butter, melted
1 egg slightly beaten
With fork mix all dry ingredients together until well blended. Make a well in the center of dry ingredients. With same fork beat the egg and pour in the well. Add remaining ingredients into the well. Mix together just until all dry ingredients are incorporated into the wet ingredients.
Spray muffin tins with cooking spray. Using 1/2 cup scoop, drop mixture into the prepared muffin tins. Bake at 350F for 20-25 minutes or until firm and bottoms are golden brown.