Ingredients
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1
-
1 1/2
-
1 1/4
-
1 1/2
-
1
-
1
-
1/2
-
1
-
5 1/3
-
-
-
-
-
-
Directions
Buttermilk Cornmeal Muffins,These are my sister-in-law’s favorite “plain” muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:),This was really good! It could be a lillll sweeter actually. I added 1 tbsp of honey.,Hello! I love this cornbread! I make it all the time and its easy! However, I dont have eggs, if dont use them will it come out the same? Can I substitue the eggs for something else? Thank you!!!
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Steps
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1
Done
|
Preheat Oven to 400*f. |
|
2
Done
|
Have Ready 12 Greased and or Paper-Lined Muffin Cups. |
|
3
Done
|
in a Large Bowl, Combine the Buttermilk and Cornmeal; Set Aside. |
|
4
Done
|
in Another Bowl, Combine the Flour, Baking Powder, Baking Soda, Salt, and Sugar. |
|
5
Done
|
in Another Bowl, Whisk Together the Egg and Melted Butter; Add the Cornmeal Mixture and Mix Well. |
|
6
Done
|
Add to the Flour Mixture Just Until Combined; Do not Overmix. |
|
7
Done
|
Fill Prepared Muffin Cups 2/3 Cup Full; Bake 15 Minutes. |
|
8
Done
|
Serve Warm. |
