Corn Muffins

By nlhartman

Heat the buttered muffin tins before spooning in the batter to help develop a nice crunchy crust. For sweeter muffins, increase the quantity of sugar to 1/2 cup.

Ingredients

• 1 c. cornmeal
• 1 c. all-purpose flour
• 1/4 c. sugar
• 1 T. baking powder
• 1/4 t. salt
• 1 c. buttermilk
• 1 large egg
• 1/3 c. (5 1/2 T.) butter, melted

Details

Preparation time 8mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 375. Lightly grease or butter a 12-cup muffin tin, Preheat the greased muffin tin for a crunchy crust.
Sift the cornmeal, flour, sugar, baking powder and salt into a medium bowl. Add the buttermilk, egg and butter and stir with a wooden spoon until the dry ingredients are just moistened. Do not over mix or the muffins will be tough.
If preheating the muffin tins, remove from the oven. Spoon the batter into the muffin tins, filling about 2/3 full. Bake until the centers of the muffins feel firm to the touch and a toothpick inserted into the center comes up clean. Watch that they don't become too brown. Remove from the oven, cool 5 minutes before turning from the muffin tin, and serve warm.
You may put cornbread batter into a 9-9nch pan and bake in a preheated 350 degree oven until the edges are light brown and a toothpick inserted into the center comes out clean, about 20-30 minutes. Remove the pan from the oven and cool 5 minutes before cutting into squares.