Scallion Cornbread Muffins
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Everyday Food, June 2010
- Yield Makes 6
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Ingredients
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 3/4 teaspoon baking powder
- 1 teaspoon coarse salt
- 1/2 cup plus 2 tablespoons buttermilk
- 2 tablespoons oil
- 1 large egg, whisked
- 1/4 cup chopped scallions
Directions
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Preheat oven to 450 degrees. Lightly grease 6 cups of a standard-size muffin pan with vegetable oil. In a large bowl,
combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center; stir in buttermilk, oil, egg, and scallions. Fill muffin cups two-thirds full and bake until a toothpick inserted in center of a muffin comes out clean, 10 to 13 minutes.
Loved it. I'm Southern, so I cut back the sugar by half because where I come from, sweet cornbread just isn't done, and it was delicious. I made it gluten-free by replacing the All-Purpose Flour with 1/4 c. garbanzo bean flour and 1/4 c. brown rice flour and it came out great.
Easy and tasty. They have quite the tang of the buttermilk and are quite moist. I successfully doubled the recipe. They go well with the Buttermilk Chicken.