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Prep 15min
Total40min
Servings14
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Ingredients
1 1/4
cups blue or yellow cornmeal
1
cup Gold Medal™ all-purpose flour
1/4
cup vegetable oil
2
teaspoons baking powder
1
teaspoon sugar
1
teaspoon salt
1/2
teaspoon baking soda
1 1/2
cups buttermilk
2
eggs
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Steps
1
Heat oven to 450°F. Grease bottoms only of 14 medium muffin cups with shortening, or line with paper baking cups. In large bowl, mix all ingredients with spoon; beat vigorously 30 seconds. Fill muffin cups about 7/8 full.
2
Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan. Serve warm.
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Corn was an important year-round staple for Native Americans and it also played a major role in the early days of our country's history. Today in Arizona and New Mexico, the Hopi Indians cultivate six varieties of corn--white, yellow, red, blue, black and speckled. Breads made from corn are among many favorite regional specialties.
There are many different versions of corn bread and corn muffins, and some are sweeter than others. This authentic one, from the Southwest, is not very sweet. If you want a sweeter corn muffin, just add more sugar, up to 1/3 cup, to get it just the way you like it.
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