Buttermilk Corn Muffins With Dill Recipe
Ingredients
| Yellow cornmeal | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| 2 1/2 teaspoons double-acting baking powder | ||
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| 2 large eggs, beaten lightly | ||
| Butter stick | 1/2 , melted | |
| 2 tablespoons minced fresh dill or 2 teaspoons dried | ||
Directions
Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, and the salt.
In another bowl combine the buttermilk, the eggs, the butter, and the dill, add the mixture to the dry ingredients, and stir the batter until it is just combined.
Divide the batter among 12 well-buttered 1/3-cup muffin tins, filling the tins 2/3 full, and bake the muffins in the middle of a preheated 425° F. oven for 15 to 20 minutes, or until the muffins are golden and a tester comes out clean.
Turn the muffins out onto racks.
In another bowl combine the buttermilk, the eggs, the butter, and the dill, add the mixture to the dry ingredients, and stir the batter until it is just combined.
Divide the batter among 12 well-buttered 1/3-cup muffin tins, filling the tins 2/3 full, and bake the muffins in the middle of a preheated 425° F. oven for 15 to 20 minutes, or until the muffins are golden and a tester comes out clean.
Turn the muffins out onto racks.
Chef
