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Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.

In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, salt, and baking powder. Whisk these dry ingredients together thoroughly to ensure they are well distributed.

In a separate small bowl, whisk together the melted butter, eggs, and buttermilk until well combined.

Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

Bake for 15 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.

In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, salt, and baking powder. Whisk these dry ingredients together thoroughly to ensure they are well distributed.

In a separate small bowl, whisk together the melted butter, eggs, and buttermilk until well combined.

Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

Bake for 15 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
