Cornbread Muffins II Chef John's Recipe
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| Cornbread Muffins II |
"A good cornbread muffin that can be frozen in bags and reheated as needed."
Ingredients :
- 1 3/4 cups cornmeal
- 3/4 cup all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup white sugar
- 2 cups buttermilk
- 2 eggs
- 1/4 cup vegetable oil
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 25M |
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- Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
- In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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