Prep 10 mins
Cook 15 mins
These muffins seem to be a little moister than most cornmeal muffins. I think soaking the cornmeal in the buttermilk is what makes a difference. I always use finely ground cornmeal, but you can use the regular cornmeal if you like the grittier texture it provides. I always use butter, not margarine, a personal preference. I never use Splenda, but imagine it would work for those with dietary restrictions. I will sometimes add some toasted wheat germ, no more than about 1/4 cup in this recipe, just to give it a bit of a nutritional boost. As with most cornmeal muffins, these are best served the day they are baked. I don't know how well they freeze, the kids eat them up too quickly. I can't remember where I found the recipe, but thought I would post it here for safe keeping. Update to this recipe. I have added honey on to the ingredient list. I usually use honey instead of sugar when I make these. It adds a bit of flavour as well as making them moister.
- 1 cup yellow cornmeal
- 1 1⁄2 cups buttermilk
- 1 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar or 1⁄2 cup honey
- 1 lightly beaten egg
- 1⁄3 cup melted butter
- Combine cornmeal & buttermilk, set aside.
- Stir all dry ingredients together.
- Mix melted butter and beaten egg together, if using honey instead of sugar add it to the wet ingredients, then add to cornmeal mixture.
- Stir cornmeal mixture into dry ingredients, just until moistened.
- Scoop into paper lined muffin tins.
- Bake at 400 degrees for about 15 minutes.
- Cool slightly and enjoy with butter and honey or jam.