Best Cornmeal Muffins
Fluffy, buttery cornmeal muffins that are a perfect dinner roll alternative.
Ingredients
- 1½ cups all purpose flour
- 1½ cups yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¼ cups buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
- ½ cup butter melted
Instructions
- In a large bowl combine all purpose flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk together until well incorporated.
- In a medium bowl combine buttermilk, eggs and oil. Whisk together so the eggs are well beaten.
- Make a well in the dry ingredients and pour in buttermilk mixture. Stir a few times to combine, then add melted butter. Mix only until the dry ingredients are just moistened. Divide batter evenly among the prepared muffin cups. Allow batter to sit for 20 minutes before baking.
- Preheat oven to 400°F/204°C. Bake muffins for 20-22 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan. Serve warm.
Notes
These muffins are best served warm from the oven. They are not very sweet so if you like a sweeter muffin, add an extra 2-4 tablespoons of sugar.
For cheese corn muffins, add 1 cup shredded cheddar cheese to the batter.