Recipes

The Colonnade’s Corn Muffins

By: The Local Palate
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yields

Makes 4 dozen

    ingredients
  • 1 tablespoon vegetable oil or melted lard
  • 1½ cups white cornmeal, finely ground
  • ½ cup flour
  • 4 tablespoons sugar
  • 2¼ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup water
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 2 eggs

steps
  1. Heat oven to 450 with a rack in the middle. Grease a muffin pan with the vegetable oil or lard and place in the oven for 3 minutes as the oven gets close to temperature.
  2. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a bowl. Add water, oil, buttermilk, and eggs and beat with a wooden spoon until just combined, less than 1 minute.
  3. Pull the hot pan from the oven and spoon the batter into the muffin cups, filling them about two thirds full. Bake 15-20 minutes or until the muffins are golden brown. Serve hot.

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