Honey Cornmeal

Today is the first day of March Break, so I haven’t baked these muffins yet – we will later this morning as a project to keep the kids amused for a half hour or so. In the meantime, here’s the recipe lest anyone else is home with kids today and needs something to quell the rising rebellion.

The recipe

Pour boiling water over

1/3 cup raisins (Note: I am going to use cranberries because I hate raisins so much)

Combine in medium bowl

1 cup cornmeal

1 cup buttermilk

Sift in large bowl

1 1/3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

In small bowl beat together

1 egg

1/2 cup vegetable oil

1/2 cup honey

1/2 cup buttermilk

Add egg mixture to cornmeal mixture. Stir this into dry flour mixture. Drain cranberries well and stir into batter.

There is no temperature or bake time written on this recipe! Since most of the ones in the book so far seem to be 375F for 15 – 20 minutes, I’m going to try that and hope for the best.

Edited to add: 15 minutes at 375 made them too brown. I’d say maybe 350F for 15 minutes and then check them.

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2 comments on “Honey Cornmeal

  1. MaryP says:

    I’d give these 2.5 out of 5. They were a bit mealy and grainy — the cornmeal, I’m sure. Bland, even with the cranberries. Two kids ate an entire muffin. The other three politely declined their second half. I won’t make these again.

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