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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