Tried these out during Thanksgiving. They were a big hit!
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.5 cups white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cups butter , melted
- 1 egg , beaten
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
-
2
Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Turkey Cream Cheese Enchiladas
I created this cream cheese enchiladas recipe as a way to use the leftover turkey from Thanksgiving. My wife liked it so much that it's become a staple of our after-Thanksgiving days, although it can be made any other time, too. The turkey can be replaced with chicken.
Pecan Crusted Chocolate Truffle Pie
I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
Cacao Nib Pesto
Adding cacao nibs to traditional basil pesto gives your menu a smoky dimension. Use this pesto on pasta or spread it on toasted crusty bread topped with grated Italian cheese for a unique and healthy appetizer. It will keep in the refrigerator for up to 4 days.