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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Plan an easy chili, soup, or stew dinner for Thanksgiving Eve, and enjoy this tasty corn bread hot from the oven. Save 2 muffins for the dressing. Ingredients:
1 cup yellow cornmeal |
3/4 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup low-fat buttermilk |
2 tablespoons butter, melted |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Lightly spoon the cornmeal and flour into measuring cups; level with a knife. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, butter, and egg. Pour buttermilk mixture into cornmeal mixture; stir just until moist.
3. Spoon the batter evenly into 6 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
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