OK, now I’m just showing off.
Cornmeal muffins, y’all. It’s the weekend.
Also on This Is This
A lot of people complain that everything’s getting bigger.
“Planes are larger than ever,” they argue, “cities are bursting at the seams, supermarkets are collosal, family cars are massive and what the fuck is the deal with those giant Kit Kats?”
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on Sunday, May 13th, 2007 at 7:30 am.
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May 13th, 2007 at 10:36 am
REAL foodbloggers put recipes up, dude.
May 13th, 2007 at 10:53 am
*applauds*
May 13th, 2007 at 1:24 pm
Jesus.
Corn Muffins
2 1/4 cups self-raising flour
1 1/2 cups cornmeal
1/2 cup superfine sugar
1 tsp baking powder
pinch of salt
1 cup buttermilk
3/4 cup sweet butter, melted
1 lightly beaten egg
Preheat the oven to 175c. Grease a large 6-cup muffin pan.
In a medium bowl, mix the flours, cornmeal, sugar, baking powder and salt with a spoon. Beat the buttermilk, butter and egg in a large bowl with an electric mixer. Stir the dry ingredients into the buttermilk mixture until just combined.
Spoon the batter into the prepared pan. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. remove the muffins and cool on a rack. Serve warm.
Thanks Sooz.
Katy - try them out. This makes more muffins than the recipe says, depending on the depth of your tin. When you come to make it, if looks like the mixture is too dry, but don’t worry, it’s not. Make sure you pat (not PACK) them down into the casings a bit before they go in the oven because the mixture isn’t very moist.
May 13th, 2007 at 3:53 pm
That’s more like it. I will make these. The tops look pleasingly crusty.
May 13th, 2007 at 5:06 pm
Cornmeal is often called polenta on the “street”. You probably knew that, but I didn’t until recently.
May 13th, 2007 at 11:37 pm
I did. And guess what else?
If you don’t have any buttermilk, you can substitute natural yogurt.
That’s what I did with Delia’s buttermilk scones. Or rather, Katy’s natural yogurt scones.
May 14th, 2007 at 7:27 am
And? What did you think?
May 14th, 2007 at 7:34 am
Um.
May 14th, 2007 at 11:50 am
Oh, I see. I have never tried them with buttermilk, so I can’t really compare, but they were extremely good, and tasted very sconey, and did not taste overtly yogurty.