Pimento Corn Muffins

Ingredients

  • ½ stick (¼ cup) unsalted butter, melted, plus additional for buttering muffin cups
  • Special equipment: a muffin pan (preferably nonstick) with 12 (½-cup) muffin cups
  • 1/3 cup drained bottled pimentos (4 ounces), patted dry and finely chopped
  • 1 ¼ cups well-shaken buttermilk
  • 2 large eggs
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • + 3 more ingredients
    • 2 ½ teaspoons baking powder
    • 1 cup all-purpose flour
    • 1 cup yellow cornmeal

1. Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups. 2. Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl. 3. Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pi...

View full recipe at SpringPad

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