Ingredients

The following ingredients have 18 Servings
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup plain Greek yogurt (I used nonfat)
  • 1/4 cup butter, melted
  • 1 egg

Instruction

  • Preheat the oven to 450ºF. Spray a 12-cavity muffin tin with nonstick cooking spray.
  • In a medium to large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
  • In another bowl, or in a large liquid measuring cup, whisk together the buttermilk, yogurt, butter and egg.
  • Add the wet ingredients to the dry ingredients and stir just until combined. Do not over mix.
  • Divide the batter evenly between the 12 cups, filling each about 2/3 full.
  • Place the tin in the oven and immediately turn the temperature down to 350º.
  • Let the muffins bake until a tester inserted in the middle comes out clean, about 16 minutes.