Cornmeal Muffins
by Heather Morgan
serves: 6
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$45 Emergency Menu for 4 to 6 |
| Ingredients: |
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1/2 cup |
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oil |
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2 medium |
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eggs |
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1 cup |
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buttermilk, or yogurt, or sour milk (powdered buttermilk is fine) |
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1 tsp |
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salt |
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2 Tbsp |
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sugar |
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1 tsp |
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baking soda |
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3/4 cup |
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cornmeal |
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1 cup |
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flour |
| Directions: |
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Into your favorite big bowl, measure the oil or melted shortening. Crack in the eggs and add the buttermilk (or other milk product). Beat with a whisk until thoroughly combined. Add the salt, sugar, soda, cornmeal and flour. Stir casually, but not too aggressively. When mixed, but still lumpy stop stirring. Oil up a dozen muffin cups. Divide the batter evenly amongst the muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before eating. These are very very good. Perfect for company meals with a nice pot of homemade chili.
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