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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Copied from the back of a Goya cornmeal bag, I'll probably alter this to make it vegan, I'm copying it as is. Ingredients:
1 1/2 cups fine-ground yellow cornmeal |
3/4 cup all-purpose flour |
2/3 cup sugar |
1 tablespoon double-acting baking powder |
1 teaspoon salt |
1 cup buttermilk |
1 large egg |
3 tablespoons butter, melted |
Directions:
1. Grease a 12-mold muffin tin or line with paper or foil liners.
2. Sift together the cornmeal, flour, sugar, baking powder, and salt in a bowl.
3. In a large mixing bowl, whisk the buttermilk, egg, and butter together.
4. Combine the sifted dry ingredients into this mixture.
5. Distribute the batter evenly into the muffin tins and bake at 400F for 20-25 minutes or until golden brown on top.
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