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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 5 |
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The secret is soaking the cornmeal in the buttermilk for at least 1 hour (included in prep time). It makes it nice and soft and moist. Enjoy with chili, or butter and honey for dessert. Ingredients:
2 1/2 cups yellow cornmeal (i used stone ground whole grain medium grind) |
2 cups pastry flour |
2/3 cup raw sugar |
2 teaspoons baking soda |
1 teaspoon salt |
3 eggs |
2 1/2 cups buttermilk |
1 cup olive oil |
Directions:
1. At least one hour before you bake these, mix the cornmeal with the buttermilk and soak in the refrigerator. This can also be done the night before.
2. Preheat oven to 425 and grease muffin tins.
3. Beat eggs with olive oil and sugar. Add cornmeal-buttermilk mixture.
4. Mix flour, baking soda and salt in a bowl. Add liquid ingredients and stir until just blended.
5. Spoon into well-greased muffin tins, filling about 3/4 full.
6. Bake 15 minutes or until tops are golden brown and spring back to the touch. Cool slightly before removing from pan - they are especially crumbly when hot.
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