Recipe by Chef 313014
These make a good, comforting snack! I hope you'll think so too. From Chatelaine magazine.
- 1 1⁄2 cups cornmeal
- 1 3⁄4 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon ground mace (optional)
- 3⁄4 teaspoon salt
- 2 eggs
- 2 cups buttermilk (or 2 tablespoons white vinegar, plus milk to equal 2 cups)
- 3⁄4 cup brown sugar, lightly packed
- 1⁄4 cup melted butter or 1⁄4 cup vegetable oil
Directions See How It's Made
- Preheat oven to 400°F Cornmeal muffins tend to stick to paper liners and to cups coated with nonstick spray. So generously grease 12 muffin cups.
- Using a fork, stir cornmeal with flour, baking powder, baking soda, mace and salt in a large bowl. Whisk eggs inn a small bowl and stir in buttermilk, brown sugar and butter. Stir into flour mixture just until combined. Some small lumps will remain.
- Spoon batter into muffin cups, filling to brims. Bake in center of preheated oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 18 minutes. Cool muffins in cups for 5 minutes, then turn out onto a cooling rack. Serve hot with honey. Store muffins in a sealed bag or container at room temperature for up to 2 days. Or refrigerate or preferably freeze.
- Variations-Hot Pepper: Prepare muffins, reducing brown sugar to 1/3 cup. Stir 1 seeded and finely chopped jalapeno pepper and 4 strips crumbled crispy bacon, or 1/4 cup finely chopped fresh coriander and 1/4 teaspoon crushed red pepper into batter. Bake according to recipe.
- Double Corn 'n' Cheddar: Prepare muffins, reducing brown sugar to 1/3 cup. Stir 2/3 cup kernel corn (frozen or canned, drained) and 1/3 cup grated old cheddar or Swiss cheese into batter. Sprinkle tops of muffins with another 1/3 cup grated cheese. Bake according to recipe.