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  • Simply Corn Muffins

    1 vote
    Simply Corn Muffins
    Prep time:
    Cook time:
    Servings: 19 muffins
    by Misty Bown
    13 recipes
    		 >
    From The Cornbread Gospels Page 119

    Ingredients

    • Vegetable oil cooking spray
    • 1 cup unbleached white flour
    • 1 cup stone ground yellow cornmeal
    • 1/2 tsp salt
    • 1 TBSP baking powder
    • 1 1/4 cup buttermilk
    • 1/2 tsp baking soda
    • 2 eggs
    • 1/4 to 1/3 cup sugar, preferably unrefined I used 1/4 because I was worried that it would be too sweet if I used more. Nope, 1/3 would have been just fine.
    • 1/3 cup melted butter or mild vegetable oil I used butter

    Directions

    1. 1. Preheat oven to 400 degrees. Spray a 12 cup muffin tin with oil or line with muffin papers. I ended up getting 19 muffins out of this recipe.
    2. 2. Combine the flour, cornmeal, salt, and baking powder in a large bowl, stirring well. Set aside.
    3. 3. Whisk together the buttermilk and baking soda in a medium bowl until the baking soda is dissolved. Whisk in the eggs, sugar, and melted butter or oil. The batter was quite "poofy". I think it was from the baking soda. It reminded me of when I've made the Jiffy boxed cornbread muffins and I let the batter sit for awhile and it has risen.
    4. 4. Stir the combined wet ingredients into the dry until the mixture is just barely combined. Spoon into prepared muffin tin.
    5. 5. Bake until golden brown, 15-20 minutes. Serve warm. Mine only took 12 minutes.
    6. My kids love cornbread and this was no exception. I didn't have regular honey and none of them wanted the creamed honey so they were a little bland with just butter on them. But, they were still really good.

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