BUTTERMILK CORN BREAD OR MUFFINS
(Heart Healthy)
1 cup flour
¾ cup cornmeal
1/3 cup sugar
1 TBS baking powder
1 tsp salt
1 cup buttermilk
1 egg, lightly beaten
4 TBS melted butter or margarine
Preheat oven to 350°F/175°C.
Combine dry ingredients.
Whisk together egg and buttermilk. Drizzle in butter.
Combine and mix only until combine. Do not overmix.
Pour into greased 8x8 inch pan and bake for 20-25 minutes.
OR
Fill 12 muffin cups 2/4 full. Bake 16-18 minutes, until tops are golden brown and muffins spring back just slight when gently touched.
Let cool 5 minutes.
NOTE: You can make your own cornbread mixes, instead of buying them. Just combine the dry ingredients in zip-lock bags. (Be sure to label them!)
