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Ingredients
| cornmeal: 1 3/4 cups |
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 4 tsp |
| baking soda: 1/4 tsp |
| salt: 1 tsp |
| granulated sugar: 1/4 cup |
| buttermilk: 2 cups |
| eggs: 2 |
| vegetable oil: 1/4 cup |
Cornbread Muffins II
Credit: AllRecipes
User rating:
"A good cornbread muffin that can be frozen in bags and reheated as needed."
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Prep Time
10 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
- In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.