BUTTERMILK CORNBREAD RECIPE NO SUGAR RECIPES
BUTTERMILK CORNBREAD MUFFINS RECIPE | ALLRECIPES
Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Corn Muffins
Yield 1 dozen muffins
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
- Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
Nutrition Facts : Calories 134.9 calories, CarbohydrateContent 22.6 g, CholesterolContent 31.6 mg, FatContent 3.7 g, FiberContent 1 g, ProteinContent 3.5 g, SaturatedFatContent 0.7 g, SodiumContent 217.9 mg, SugarContent 6.7 g
BUTTERMILK CORNBREAD RECIPE | SOUTHERN LIVING
With a little brown sugar and medium-grind cornmeal, this cornbread is darn good.
Provided by Jasmine Smith
Total Time 30 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place a 10-inch cast-iron skillet in oven for 10 minutes.
- Meanwhile, stir together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside.
- Whisk together buttermilk, eggs, and 4 tablespoons of the butter; stir into cornmeal mixture just until combined.
- Remove skillet from oven, and add remaining 1 tablespoon butter to skillet; swirl butter around skillet until heated through, about 30 seconds. Carefully pour batter into hot skillet. Bake in preheated oven until cornbread is golden and pulls away from sides of skillet, 18 to 20 minutes. Remove from oven, and let cool 3 to 5 minutes before inverting onto a wire rack; slice and serve warm.
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