CORN MUFFINS, No. 2
These classic corn muffins offer a comforting taste of the past, with a simple recipe that's easy to follow. The combination of cornmeal and flour creates a slightly crumbly, yet tender texture, complemented by a hint of sweetness. These muffins are perfect for breakfast, brunch, or as a side dish with a hearty meal.
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Cornmeal
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking soda (Originally soda (saleratus).)
- 1 large Egg
- 1 cup Buttermilk (or milk + 1 tsp lemon juice/vinegar) (Originally sour milk. Substituted with buttermilk for modern preference.)
- 1 tablespoon Butter, melted
- 1 tablespoon Butter, for greasing tins (Quantity estimated (not specified in original recipe))
Instructions
- 1Preheat oven to 400°F (200°C). Grease a muffin tin with butter. In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking soda.
- 2In a separate bowl, beat the egg. Add the buttermilk and melted butter to the egg and mix well.
- 3Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 4Fill the prepared muffin tins about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.