Between vacations, tennis, yoga, baking, and homework, I’ve been pretty busy. Visiting my tae kwon do studio was so great, but it made me miss everyone even more… love you guys!!
For my last summer post, I’ve chosen these cornbread muffins because the pictures are pretty decent.
They’re super flavorful thanks to buttermilk, and the corn kernels add an extra little somethin’. I used half whole wheat flour, and the texture came out moist, but also a bit crumbly.
To tell you the truth, I’m not really sure what cornbread should taste like. Southern food and I don’t get along so well. I went to Tennessee, and ended up throwing up in a Walgreen’s bathroom my first night there. It was quite a sight.
Buttermilk Cornbread Muffins
yields 12 standard size muffins
- 1 cup all-purpose flour (I used hal white-whole wheat)
- 1 cup yellow cornmeal
- 6 tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- pinch of nutmeg
- 1 cup buttermilk (lowfat works ok)
- 3 tbsp unsalted butter, melted
- 3 tbsp corn oil (I used canola)
- 1 large egg + 1 egg yolk
- 1 cup corn kernels (fresh, frozen, canned)
1)Preheat the oven to 400 degrees. Butter 12 muffin cups or line them with cupcake liners.
2) In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and salt.
3) In a medium bowl, whisk together all the remaining ingrediants except the corn. Pour the liquid ingrediants over the dry ingrediants, and stir quickly to blend. It should be lumpy- that’s okay! Stir in the corn kernels.
4) Divide the batter evenly among the muffin pans. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for five minutes. Then, carefully remove the muffins and place them on a cooling rack. Enjoy!
Source: Dorie Greenspan’s Baking: From My Home to Yours via Tracey’s Culinary Adventures