Categories: Muffins, Side Dish

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/4 cups stone-ground yellow cornmeal
• 1 tablespoon baking powder
• 1 1/4 teaspoons salt
• 1 teaspoon baking soda
• 3 tablespoons sugar
• 3 eggs
• 1/2 cup unsalted butter , melted
• 1⁄3 cup vegetable oil
• 1 1⁄3 cups buttermilk

Directions

1. Preheat oven to 400°; grease a 12-cup muffin pan.

2. In a bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.

3. In another bowl, whisk together the sugar, eggs, butter, and oil until well blended.

4. Whisk in buttermilk until blended.

5. Add the egg mixture to the flour mixture and stir until just blended.

6. Divide batter equally among prepared muffin cups.

7. Bake in oven for 20-25 minutes or until tops are golden brown and a pick comes out clean.

8. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

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