Cornbread muffins are the perfect choice to serve with bean dishes, chili, or greens.
Large Photo of Cornbread Muffins
Large Photo of Cornbread Muffins
Yield: 12 Cornbread Muffins
Ingredients:
- 1 cup flour
- 1 1/2 cups yellow cornmeal
- 2 tablespoons sugar (more or less, to taste)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 4 tablespoons melted butter, cooled
Preparation:
Grease a 12-cup muffin pan. Heat oven to 400°.
In a bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a mixing bowl, whisk together the buttermilk, egg, and butter. Pour dry mixture into the wet ingredients and stir just until moistened. Fill muffin cups about 2/3 full. Bake for 13 to 15 minutes, until the muffins begin to brown on top.
In a bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a mixing bowl, whisk together the buttermilk, egg, and butter. Pour dry mixture into the wet ingredients and stir just until moistened. Fill muffin cups about 2/3 full. Bake for 13 to 15 minutes, until the muffins begin to brown on top.
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