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Nutrition Facts
Serving Size 1 (71g) Recipe makes 24 servings
Calories 207
Calories from Fat 93		(45%)
Amount Per Serving		%DV
	Total Fat 10.4g	16%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 242mg		10%
Potassium 95mg		2%
Total Carbohydrate 25.5g		8%
	Dietary Fiber 1.1g	4%
	Sugars 6.9g
Protein 3.6g		7%
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Moist Cornbread Muffins

Recipe #396320 | ½ day | 8 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #808063
Oct 26, 2009

The secret is soaking the cornmeal in the buttermilk overnight (included in prep time). It makes it nice and soft and moist. Enjoy with chili, or butter and honey for dessert.

SERVES 24 , 24 muffins (change servings and units)

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
The night before you bake these, mix the cornmeal with the buttermilk. Soak overnight in the refrigerator.
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.