Ingredients
Units
Scale
- 1 and 1/2 cups flour (210 g)
- 1 cup yellow cornmeal (175 g)
- 2 Tbsp. white sugar
- 1 and 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 and 1/2 tsp. kosher salt
- 1 cup buttermilk
- 1/2 cup melted butter
- 2 large eggs
Instructions
- Preheat the oven to 400°F and spray a standard 12 cup muffin tin with cooking oil.
- Place the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large sized bowl. Using a balloon whisk, stir the ingredients together until they are uniform in color and well blended.
- Place the buttermilk, melted butter, and eggs in a medium sized bowl. Using a balloon whisk, stir the ingredients together until they are well blended.
- Make a “well” in the center of the dry ingredients and pour the wet ingredients into it. Using a large spatula, gently fold and stir the ingredients together until they just form a batter. Do not overmix.
- Spoon and divide the batter into the muffin cups. The cups will be about 3/4 full. Bake in the oven for 15 to 17 minutes or until the tops are just starting to turn a little brown around the edges and a toothpick inserted into the middle of the muffins comes out clean.
- Let the muffins cool in the pan for 10 minutes before running a thin knife around the edge of the muffins and removing them to a wire cooling rack. Serve warm or at room temperature.