Corn Muffins Alberesque
Ready In: 35 mins
Yields: 9 muffins
Ingredients
- 1 cup stone ground yellow cornmeal (read *NOTE)
- 1 cup unbleached white flour
- 1⁄4-1⁄3 cup sugar (depends on how sweet you want the corn bread)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1⁄3 cup vegetable oil
- 1 large egg, lightly beaten
- 1⁄2 teaspoon vanilla extract (optional)
Directions
- *NOTE: depending on the type of cornmeal you use, for a less "gritty" texture, whirl the dry cornmeal grain in a blender or mini-chopper to a finer consistency. Make sure not to turn the cornmeal into corn flour however!
- Place the ungreased cast iron muffin tins (or suggested bakeware in the intro) in the oven and PREHEAT to 400 degrees.
- COMBINE cornmeal, flour, sugar, baking powder and salt in medium bowl. Combine buttermilk, oil, egg (and vanilla extract if using) in small bowl; mix well.
- Add buttermilk mixture to flour mixture and using a wire whisk, stir just until blended. DO NOT overstir.
- Carefully grease the muffin tin with butter. Pour batter into the tins, about 2/3 full.
- Bake for appproximately 20 minutes or until wooden pick inserted into center comes out clean.
- Serve corn bread warm with honey or butter.
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