(
Ingredients:
- 1 3/4 cups stone ground cornmeal
- 3/4 cup whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 3 tablespoons butter, melted
Preparation:
Combine the meal, flour, baking powder, soda, and salt in a large mixing bowl. IN another bowl, whisk together the eggs, buttermilk and cooled melted butter. Pour the buttermilk mixture into the dry mixture and stir until all ingredients are moistened. Fill muffin cups about 3/4 full. Bake for 15 to 20 minutes, or until browned and firm to a light touch.
Makes 12 to 15 cornbread muffins.
Related Recipes
Polka Dot Corn Muffins
Cheese Corn Muffins
Corn Muffins
Creole Corn Muffins
Mexican Cornbread III
Cornmeal Mush
Buttermilk Cornbread
Mexican Cornbread II
Corn Lightbread
Skillet Cornbread
Jalapeno Cornbread
Mexican Cornbread
Corn Custard with Jalapeno Peppers
Crockpot Scalloped Corn with Jalapeno Peppers
Cornbread Casserole with Ground Beef
More Cornbread Recipes
Bread Recipes
Bread Machine Recipes
Quick Bread Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
