Buttermilk Corn Muffins are quick and easy to prepare, and just right as a bread to accompany any good down-home cookin’.
Not much I can say about these but…YUM!
I *do* use whole milk buttermilk as that is what I prefer and it has a different consistency from low-fat buttermilk.
I also use Splenda but you can go ahead and use sugar if that’s what you do.
- 1 1/2 cups all-purpose flour
- 1/2 cup corn meal (yellow)
- 2/3 cup Splenda granular (or sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 eggs (lightly beaten)
- 1/2 cup butter (1 stick, melted)
Preheat oven to 350F.
Stir together the flour, corn meal, Splenda, baking powder and salt in a mixing bowl.
Make a well in the center of the flour and pour in the eggs, buttermilk, and melted butter.
Gently stir until blended.
Divide batter among a twelve-cup greased muffin tin.
Bake at 350F for about 25-30 minutes until a toothpick comes out clean and the tops are lightly browned.
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