This is a YUMMY recipe that I’m pretty sure you and your family will enjoy.
Easy as 1-2-3. I make this recipe with 2% lactose free milk (that’s usually what I have a home) but feel free to use whole milk or low fat milk if you prefer…..
Serving: about 16 corn muffins
- 1 cup of flour
- 1 cup of yellow cornmeal
- 1/2 a cup of white sugar
- 1 stick of melted cool butter
- 1 egg
- 2 teaspoons baking powder
- 1 tsp of salt
- 1/2 teaspoon of vanilla
- 1 cup of buttermilk
Latina Tip: use 1 cup of lactose free milk or regular milk with one teaspoon of lemon juice or vinegar stir it and you have homemade buttermilk .
Directions: Preheat the Oven to 400°. in a bowl mix the dry ingredients (flour, cornmeal, sugar, salt and baking powder) in another bowl beat the egg with the buttermilk, cool melted butter and vanilla. Add the dry ingredients to the wet ingredients and mix together with a spatula until well combined. Spoon the batter into paper liners or pour into a greased muffin pan. Bake for 20 minutes or until a toothpick comes out clean. Cool slightly and remove from the pan.