Corn Muffins
Corn muffins are tender and lightly sweet. Easy to make, they’re perfect alongside a bowl of chili or a plate of ribs.
Servings: 9 servings
Ingredients
- 8 tablespoons butter melted and cooled slightly
- ¼ cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F and lightly grease 9 wells of a muffin pan, or line with paper cups.
- In a large bowl, beat together sugar, eggs, and buttermilk. While whisking, pour in the melted butter.8 tablespoons butter, ¼ cup granulated sugar, 2 eggs, 1 cup buttermilk
- Add the cornmeal, flour, baking soda, and salt and mix well until fully incorporated.1 cup yellow cornmeal, 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- Divide batter among muffin wells and bake for 15 minutes, until golden. Let cool slightly before serving.
