Corn Muffin or BreadPrint this Page
A recipe straight from our head baker, it can be used either to make corn muffins or corn bread. We like to pair these muffins with BBQ!
1 tablespoon butter (for greasing your tin)
3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 1/4 cups cornmeal
4 tablespoons butter, melted
1 cup buttermilk
Preheat your oven to 425°F. If you are making muffins, line a 12-cup muffin tin with muffin papers. If you are making corn bread, use an 8-inch round pan (or skillet) or an 8- or 9-inch square pan (or skillet). If you heat the pan prior to pouring in the batter, you will get a nice crust on the corn bread. Heat the pan and melt 1 tablespoon of butter in it, coating the sides in order to prevent the bread from sticking.
Mix together the dry ingredients in a bowl. In a measuring cup, mix the wet ingredients until combined. Add the wet ingredients to the dry ingredients, stirring just until combined.
Pour the batter into the muffin cups or the baking tin. Bake for 20-25 minutes or until a cake tester comes out clean.
Variation: If you are making the muffins, you can put 1 teaspoon of jam on top of each muffin, pressing it gently into the batter. Red pepper jelly is great for a BBQ theme but more traditional flavors like blueberry also work really well!
Yield: 12 muffins or one 8-inch pan of corn bread.