Tennessee Cornmeal Muffins
Tennessee Cornmeal Muffins recipe
Yield
12 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cornmeal
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
buttermilk
|
|
| 3 | tablespoons |
lard
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cornmeal
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 473 | ml |
buttermilk
|
|
| 45 | ml |
lard
melted |
|
Directions
Combine cornmeal, soda, sugar, and salt.
Combine remaining ingredients; add to dry ingredients, mixing well.
Heat greased muffin pans in a 400℉ (200℃) oven for 3 minutes or until very hot.
Spoon batter into hot muffin pans, filling ¾ full.
Bake at 400 for 25 minutes or until lightly browned.
