Cornbread Muffins
This is my most loved bread recipe. It is delicious served at a BBQ or as part of a tex-mex feast. The recipe makes enough for twelve portions but mine never lasts that long - I just can't stop eating it!
Prep Time15 mins
Cook Time18 mins
Cooling Time5 mins
Total Time33 mins
Servings: 12 Muffins
Ingredients
- 0.5 tsp Bicarbonate of Soda
- 240 ml Buttermilk
- 128 g Cornmeal
- 128 g Plain Flour
- 1 Pinch Salt
- 115 g Butter
- 85 g Granulated Sugar
- 2 Medium Eggs lightly beaten
Instructions
- Preheat your oven to 180˚C Fan.
- Spray a twelve hole, non-stick, muffin tin with spray butter and place in the oven to warm. Preheating the dish will help your muffins rise and give the edges a beautiful flavour.
- Now, add your baking soda to the buttermilk and set to one side
- Then, weigh out the cornmeal, flour and salt, and set aside.
- Measure your sugar and then warm the butter in a large saucepan until it is melted.
- Remove the pan from the heat and add the sugar. Mix well.
- Now add the eggs and beat well.
- Add the buttermilk mixture and stir well.
- Finally, add the cornmeal, flour and salt mixture and mix until there is no trace of flour. Don't worry if it looks a little bit lumpy.
- Get the muffin tin out of the oven and carefully divide the mixture between the holes.
- Put it straight back into the oven and bake for 18 minutes, or until a toothpick comes out clean and the tops are lovely and golden.
- Leave to cool in the pan for five minutes before turning out. Serve them while still warm.
Notes
This is a great "make-ahead" recipe. In fact I think they taste even better when they are reheated and the edges have gone a little crispy. Just pop them in the oven for ten minutes.
They freeze well too. Wrap them well in cling film and freeze them as soon as they as they are cooled. Defrost thoroughly before warming, for best results.
For best results bring all your ingredients to room temperature before you start.