Yield:
6 muffins (serving size: 1 muffin)

Plan an easy chili, soup, or stew dinner for Thanksgiving Eve, and enjoy this tasty corn bread hot from the oven. Save 2 muffins for the dressing.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon the cornmeal and flour into measuring cups; level with a knife. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, butter, and egg. Pour buttermilk mixture into cornmeal mixture; stir just until moist.

Step 3

Spoon the batter evenly into 6 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

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Ratings & Reviews

EllenDeller's Review

karenfar
October 11, 2014
I added 2 TB of sugar and used egg substitute instead of an egg. Have made these twice and liked them both times. Makes a big fluffy muffin with a good crumble and a decided corn taste. Perhaps the sugar makes the difference between my results and other reader's.

karenfar's Review

EllenDeller
November 03, 2010
After 15 minutes in the oven they were crusty, dry and bland.