Cornbread Muffins
Servings
12Serving size
1 muffin or cornstick
COOKING TIME
30 Minutes
I would not multiply this recipe – make two separate batches. Muffins will keep for 24 hours in a plastic bag. To freeze muffins, wrap individually and remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300°F.
Ingredients
| 3/4 cup Yellow cornmeal |
| 1 cup Enriched all purpose white flour |
| 1/3 cup Sugar |
| 3 tsp. Baking powder |
| 1/2 tsp. Salt |
| 1 cup Reduced fat buttermilk |
| 1 large Egg(s) |
| 1 Tbsp. Unsalted butter |
Instructions
Mix all ingredients together in a bowl. Let stand for five to ten minutes.
Line a non-stick muffin tin with muffin papers. Divide the batter into twelve muffins and bake at 325°F for about 15 minutes until golden on top.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There is a choice to be made when baking cornbread: do you use fine ground cornmeal or coarse ground? As you might expect, the former will yield cornbread with a finer texture, while the coarse ground has a more crumbly and coarse texture.