Southern Corn Muffins

Yield 6

Pillar of Nutrition Eat the Rainbow, Lean on Protein

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Southern Corn Muffins

These muffins are the perfect thing to serve alongside Hoppin' John in celebration of Black History Month

Ingredients

• ⅔ cup cornmeal
• ⅔ cup whole wheat flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 egg, beaten
• 2 tablespoons canola or olive oil
• ⅔ cup buttermilk, shaken

Directions

1. Preheat the oven to 400 F.
2. Mix the cornmeal, flour, sugar and baking powder in a medium bowl.
3. Combine the egg, oil and buttermilk in a small bowl and whisk until well mixed.
4. Add the liquid to the dry ingredients and stir until incorporated. Don’t overmix or the cornbread could be tough.
5. Divide evenly among paper-lined muffin tins or foil muffin liners on a baking sheet.
6. Bake the muffins for 15-20 minutes until a toothpick inserted in the center comes out clean.

Notes

Substitution and variations

• Add fresh or frozen corn to the batter,
• Try mixing in ¼ cup grated cheddar cheese and 1 teaspoon minced jalapeno to the batter. 

Something to Chew On

• How is buttermilk made?
• Why would overmixing create “tough” cornbread?