4 c. flour
4 c. yellow corn meal
8 tbsp. sugar
12 tsp. baking powder
4 eggs, beaten
4 c. milk
12 tbsp. cooking oil
1 c. strawberry preserves

Stir thoroughly first four ingredients and 2 teaspoons salt. Blend eggs, milk and oil. Add to dry mixture. Beat just until smooth. Fill paper, baking cup-lined muffin pans or greased muffin pans 2/3 full. Top each with 1 teaspoon preserves. Bake at 425 degrees 20 to 25 minutes.