Buttermilk Cornmeal Muffins |
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Prep Time: 18 Minutes Cook Time: 15 Minutes |
Ready In: 33 Minutes Servings: 12 |
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These are my sister-in-law's favorite plain muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:) Ingredients:
1 cup cornmeal |
1 1/2 cups buttermilk |
1 1/4 cups flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 cup sugar |
1 egg |
5 1/3 tablespoons butter, melted and cooled |
Directions:
1. Preheat oven to 400*F.
2. Have ready 12 greased and or paper-lined muffin cups.
3. In a large bowl, combine the buttermilk and cornmeal; set aside.
4. In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
5. In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
6. Add to the flour mixture just until combined; do not overmix.
7. Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
8. Serve warm.
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