Ingredients
- 1/2 tablespoon of vegetable shortening or vegetable or canola oil
- 1 cup of white or yellow all purpose cornmeal
- 1/2 cup of self rising flour
- 3 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of kosher salt
- 1 teaspoons of granulated sugar, optional
- 1 large egg, beaten
- 2 tablespoons of butter, melted
- 1 to 1-1/2 About 1 to 1-1/2 cups buttermilk, more or less
Preparation
Step 1
Preheat oven to 425 degrees F. Brush oil in the cups of a 12 cup muffin tin and place into the oven while you mix the batter, about 10 minutes or so. In a bowl, whisk together the cornmeal, self rising flour, baking powder, baking soda, salt and sugar, if using. Stir in the beaten egg and melted butter, and add enough buttermilk to make a thick batter. Let batter rest for 5 minutes.
Carefully remove muffin tin from the oven and use a cookie scoop to quickly distribute batter evenly among the prepared cups. Bake at 425 degrees F for 15 to 20 minutes, or until golden brown and a toothpick inserted comes back clean. Let rest in the pan on a cooling rack for 5 minutes, then run a butter knife around the edges of each muffin before turning out onto a rack or place into a bread basket.
Cook's Notes: The amount of buttermilk you will need will depend on the type of buttermilk and the grain of cornmeal you are using.