EXTRA FINE CORNMEAL RECIPES

Steps:

• Preheat oven to 400. Generously grease the wells of the muffin pan with 2 tablespoons of lard or butter, leaving the extra fat in the wells. In a mixing bowl, sift together the corn flour, salt, baking soda and baking powder.
• When the oven is hot, place the muffin tin inside to preheat. Meanwhile, stir the buttermilk into the dry ingredients and mix well, then stir in the egg and 2 tablespoons melted butter. When the muffin pan is very hot (if using butter to grease, the butter should have just stopped sizzling), carefully remove it, and quickly fill each well with about 3 ounces of batter. Bake for 17-20 minutes, rotating once, until a toothpick comes out clean and the edges of the muffins are golden brown.
• Let the pan cool for 2 minutes on a rack, then remove the muffins. (If necessary, use a paring knife to release them.) Serve muffins hot, with butter.

Steps:

• Grease a 12-mold muffin tin or line with paper or foil liners.
• Sift together the cornmeal, flour, sugar, baking powder, and salt in a bowl.
• In a large mixing bowl, whisk the buttermilk, egg, and butter together.
• Combine the sifted dry ingredients into this mixture.
• Distribute the batter evenly into the muffin tins and bake at 400F for 20-25 minutes or until golden brown on top.