Recipe: Buttermilk Corn Bread Muffins

This buttermilk cornbread was often served alongside Chili and other seasonal soups.

The following is an official Souplantation-provided recipe, originally published in the San Diego Union Tribune.

Makes approximately two dozen regular-sized muffins.

Ingredients

Dry Mix

• 1 1/3 cups yellow corn meal
• 1 cup plus 2 tablespoons all-purpose flour
• 1 cup corn (fresh, frozen or canned)
• 2 teaspoons baking powder
• 1/2 to 3/4 teaspoon salt

Wet Mix

• 3/4 cup plus 1 tablespoon whole milk
• 1/2 cup creamed corn
• 1/4 cup plus 2 tablespoons sugar
• 3 tablespoons buttermilk
• 2 tablespoons canola oil
• 1 beaten egg

Instructions

Preheat oven to 350 degrees. Line 24 muffin cups with paper or foil liners (or spray cups with cooking spray).

Combine all the dry ingredients in a large bowl and thoroughly mix. Combine all the wet ingredients in another bowl and whisk thoroughly to dissolve the sugar. Add wet ingredients to dry ingredients and mix with a large spoon until ingredients are thoroughly combined. Do not over mix the batter.

Scoop batter evenly into the muffin cups and bake for 15 to 20 minutes. Baking time will vary depending on oven and scoop size.