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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A good cornbread muffin that can be frozen in bags and reheated as needed. Ingredients:
1 3/4 cups cornmeal |
3/4 cup all-purpose flour |
4 teaspoons baking powder |
1/4 teaspoon baking soda |
1 teaspoon salt |
1/4 cup white sugar |
2 cups buttermilk |
2 eggs |
1/4 cup vegetable oil |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
2. In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
3. Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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