This recipe is from the Parade Section of the Buffalo News. It was contributed by Dorie Greenspan, who is the author of the book:"Baking:From My Home to Yours". It's quick and easy! I just had to include this because what's chili without cornbread!
1 c. flour
1 c. yellow cornmeal
1 T. baking powder
½ tsp. baking soda
½ tsp. salt
¼ c. sugar
1 stick (8 T. or ½ c.) butter
1 c. buttermilk
1 large egg
1 c. corn, drained (opt)*
1/2 c. diced jalapeno peppers (opt.)
1 tsp. chili powder (opt.)
1. Preheat oven to 400°. Spray tin or use cupcake liners in each space.
2. Put all dry ingredients in mixing bowl and whisk to blend. Put all wet ingredients in another bowl and whisk to blend. Pour the wet over the dry and mix only until everything is moistened. Spoon batter into muffin cups.
3. Bake 15 to 20 minutes until golden. Cool 5 minutes before unmolding. Serve warm or at room temperature.
*I added corn to the batter. My grandson, Nathan, loved them!
Sunday, February 1, 2009
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2 comments:
there you go with buttermilk - delish - my hubby is a fan of your scones, makes them monthly - as long as I have buttermilk on hand!
Glad you like my buttermilk recipes, Mary. They will keep coming every now and then!
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