Buttermilk Corn Muffins

The aroma of home-baked corn muffins is almost as good as eating them! Mmm! MORE+ LESS-

By Betty Crocker Kitchens

May 16, 2005

1 3/4

cups cornmeal

cup Original Bisquick™ mix

1/3

cup sugar

1/2

cup butter or margarine, melted

cup buttermilk

teaspoon baking soda

eggs, slightly beaten

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1

Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
2

In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
3

Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.

Don't have buttermilk? Don't worry. You can use 1 tablespoon white vinegar plus enough milk to measure 1 cup.
Cornmeal is simply dried and ground corn. Available in fine, medium and coarse grinds, cornmeal can be white, yellow or even blue. Most cornbreads and muffins are made with medium or coarse meal.