Buttermilk Muffins

A traditional recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 35 mins
• Serves: 20

Ingredients

• 4  cups flour, sifted
• 2  tablespoons cornmeal
• 1  teaspoon salt
• 1  teaspoon baking soda
• 2  eggs, beaten
• 1  tablespoon sugar
• 3 1⁄2 cups buttermilk

Directions

1. Preheat oven to 400F and grease muffin pans.
2. Sift first four ingredients together.
3. Beat eggs and sugar together; add buttermilk and add all to dry ingredients gradually, beating hard for 1 minute.
4. Pour into prepared pans and bake for 20 minutes or until golden.