Buttermilk Cornbread Muffins

22 Oct

Recipe from: http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup dairy-free buttermilk (recipe below)
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Prepare a muffin tin.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine dairy-free buttermilk (recipe below) with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into prepared muffin tin. Leave about 1-2 cm of space to the top. Cornbread does not rise much.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Dairy-free Buttermilk

  • 2 tablespoons apple cider vinegar
  • Soy milk

Add soy milk to apple cider vinegar to equal one cup. Let sit for 20 minutes before adding to cornbread.

This cornbread was really good, but was not as moist as I would have liked. I feel like I might have overcooked it.


Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: