12 ounces Yellow cornmeal
12 ounces All-purpose flour
10 ounces Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
3/4 teaspoon Salt
24 fluid ounces Buttermilk
6 Eggs
6 ounces Unsalted butter, melted
Yield: 30 Muffins
1. Combine ingredients using the muffin method.
2. Portion into greased muffin tins, filling two-thirds full.
3. Bake at 375°F (190°C) until done, approximately 20 to 25 minutes.
Notes: Method: Muffin
Variation:
Southern-Style Cornbread -- Omit the sugar. Pour the batter into cast-iron skillets or molds that are preheated and well greased with shortening or bacon fat. Bake at 425°F (220°C) until golden.
12 ounces All-purpose flour
10 ounces Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
3/4 teaspoon Salt
24 fluid ounces Buttermilk
6 Eggs
6 ounces Unsalted butter, melted
Yield: 30 Muffins
1. Combine ingredients using the muffin method.
2. Portion into greased muffin tins, filling two-thirds full.
3. Bake at 375°F (190°C) until done, approximately 20 to 25 minutes.
Notes: Method: Muffin
Variation:
Southern-Style Cornbread -- Omit the sugar. Pour the batter into cast-iron skillets or molds that are preheated and well greased with shortening or bacon fat. Bake at 425°F (220°C) until golden.
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