Categories: Muffins, Side Dish
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/4 cups stone-ground yellow cornmeal
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 3 eggs
- 1/2 cup unsalted butter , melted
- 1⁄3 cup vegetable oil
- 1 1⁄3 cups buttermilk
Directions
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Preheat oven to 400°; grease a 12-cup muffin pan.
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In a bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
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In another bowl, whisk together the sugar, eggs, butter, and oil until well blended.
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Whisk in buttermilk until blended.
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Add the egg mixture to the flour mixture and stir until just blended.
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Divide batter equally among prepared muffin cups.
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Bake in oven for 20-25 minutes or until tops are golden brown and a pick comes out clean.
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Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.