Page 6 of 6 Previous
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 1 c. buttermilk
• 1 large egg
• 1/3 c. (5 1/2 tbsp.) butter, melted
Preheat oven to 375 degrees. 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 overmix or the muffins will be tough.
If preheating the muffin tins, remove from the oven. Spoon the batter into the muffin tins, filling about two-thirds 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.
To prepare cornbread: Pour the batter into a lightly greased 9-inch 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 to 30 minutes. Remove the pan from the oven and cool 5 minutes before cutting into squares. You also can use mini-loaf pans or larger muffin tins and adjust the baking time accordingly.
Nutrition information per regular-size muffin:
Calories 150 Fat 6 g Sodium 246 mg
Carbohydrates 21 g Saturated fat 4 g Calcium 97 mg
Protein 3 g Cholesterol 30 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1½ bread/starch, 1 fat.