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Ingredients:
1 cup yellow cornmeal |
1 cup unbleached all purpose flour |
1/4 cup sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
1 cup buttermilk |
1 large egg |
5 tablespoons unsalted butter, melted, cooled slightly |
Directions:
- Preheat oven to 375°F. Butter 12 (1/3-cup) muffin cups. Sift cornmeal and next 4 ingredients into a medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until incorporated, being careful not to over-mix. Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (note: muffins will be pale in color). Cool on rack 10 minutes.
Course: | Side |
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