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:
Grease and flour 12 to 15 muffin cups. Heat oven to 425°.
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.
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