Buttermilk Cornbread Muffins
1 1/4 c. all-purpose flour
3/4 c. cornmeal
1/4 c. sugar (for sweeter muffin = 1/2 c.)
1 T. baking powder
¼ t. baking soda
1 t. salt
1/4 c. butter, melted and cooled
1 c. buttermilk or milk (I prefer buttermilk)
2 large eggs
1/4 c. honey
1 cup fresh corn kernels or freezer corn (optional)
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together, butter, buttermilk, eggs, and honey. Add to the flour mixture and stir quickly until well combined. Fold in the corn kernels. Spoon the batter into sprayed muffin tin. Makes 18 muffins.
Bake at 375 for 18-20 minutes, until a toothpick comes out clean. Cool for 5 minutes before removing muffins to a wire rack to cool.
Note: can add 1 c. grated cheeese and if you like a bit of hot....add 2 T. chopped jalenpenos or green chiles
3/4 c. cornmeal
1/4 c. sugar (for sweeter muffin = 1/2 c.)
1 T. baking powder
¼ t. baking soda
1 t. salt
1/4 c. butter, melted and cooled
1 c. buttermilk or milk (I prefer buttermilk)
2 large eggs
1/4 c. honey
1 cup fresh corn kernels or freezer corn (optional)
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together, butter, buttermilk, eggs, and honey. Add to the flour mixture and stir quickly until well combined. Fold in the corn kernels. Spoon the batter into sprayed muffin tin. Makes 18 muffins.
Bake at 375 for 18-20 minutes, until a toothpick comes out clean. Cool for 5 minutes before removing muffins to a wire rack to cool.
Note: can add 1 c. grated cheeese and if you like a bit of hot....add 2 T. chopped jalenpenos or green chiles
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