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Source: Bonnie Blankenship
15 - 17 minutes
These moist cornbread muffins will compliment more than just your grandma's chili. You may just find yourself eating the whole pan on their own!
1 C King Arthur All Purpose Flour
1 C Organic Cornmeal
1/2 Tsp Baking Soda
1/2 Tsp Sea Salt
1 C Buttermilk
1/2 C Unsalted Butter, Melted
1/2 C Organic Sugar
2 L Farm Fresh Eggs
Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray, set aside.
In large bowl mix flour, cornmeal, baking soda, and salt. In seperate bowl whisk togher buttermilk, butter, sugar, and eggs.
Make a well in the dry ingredients and pour in liquid mixture. Combine until moist - do not overmix! Fill muffin cups 3/4 full, top with and bake in oven for 15-17 minutes or until toothpick comes out clean.
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