1 cup water - boiling
1/2 cups yellow cornmeal
1 tsp salt
2 cups flour
3 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 egg
1/3 cup melted butter
Preheat oven to 375. Grease muffin tins, and a baking sheet.
In a small bowl stir together the boiling water, cornmeal and 1/2 tsp salt. Don't worry if some small lumps remain in the mixture. Spread in a thin layer on the prepared baking sheet and bake until golden brown - about 25 minutes. Cool completely, then crumble into small pieces.
In a medium bowl mix the flour, sugar, baking powder, baking soda, and the remaining 1/2 tsp salt. Set aside. In a small bowl whisk together buttermilk, egg and melted butter until smooth. Add to the dry ingredients along with the cornmeal. Stir until blended.
Spoon into muffin tins. Bake 20 minutes.
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1 comment:
This is a Williams-Sonoma recipe, and we really liked it. I was looking for an alternative to cornbread. The little crispy cornmeal were really good in the muffins. I served these chili, and thought that they went good together.
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