Cornbread Cake Muffins
These cornbread muffins are light, tender, and sweet - because I believe cornbread should have sugar in it. Quick to make and even quicker to disappear. Split a warm one and nestle a pat of salted butter in there. Yum.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 C all-purpose flour
- 1 C self-rising cornmeal
- 3/4 C granulated sugar
- 1/4 Tsp aluminum-free baking powder
- 1/2 Tsp baking soda
- 1 1/2-2 C buttermilk
- 1/2 C salted butter (melted)
- 2 large eggs (beaten)
Instructions
- 1
Place an oven rack in the dead center of your oven and preheat it to 375°F. Spray your muffin or loaf pan with baking spray or grease it liberally, making sure to get in the corners of each cup.
- 2
In a medium-sized mixing bowl stir together the flour, cornmeal, sugar and baking powder. In a measuring cup or another bowl, whisk the baking soda into 1 1/2 cups of buttermilk, then whisk in the melted butter, and finally the eggs. Let rest for 2 minutes: it'll foam up a bit.
- 3
Make a well in the center of the dry ingredients, and pour the buttermilk mixture in. Fold everything together until completely combined: you shouldn't see any streaks of flour when you stir. Lumps are totally fine, just no huge ones. If the batter seems dry, thick, or hard to mix before you can get rid of the streaks, stir the remaining half cup of buttermilk. It should look like your average yellow cake batter.
- 4
Add about 1/4 C of batter into each muffin well and bake in the oven for 25 minutes, or until golden brown on top and a toothpick or cake tester inserted in the center comes back clean.
- 5
Rub some butter on top and serve hot. Dassit!