Ingredients
Original recipe: 12 muffins. Ingredient amounts scale below; the method is written for 12 servings. For larger amounts, use separate batches and check doneness.
- 180 gFine yellow cornmeal
- 150 gAll-purpose wheat flour
- 300 mlButtermilk
- 2 eachEggs
- 70 gButter melted
- 40 gSugar
- 2 tspBaking powder
- ½ tspBaking soda
- ¾ tspSalt
- 2 tspNeutral oil for the pan
Make it
- Heat the oven to 400°F/200°C. Oil a 12-hole muffin pan or use paper liners. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
- In another bowl, whisk buttermilk, eggs and melted butter. Pour into the dry ingredients and fold just until no dry flour remains.
- Divide the batter evenly between the 12 cups, filling each about three-quarters full.
- Bake for 17–20 minutes, until golden and a skewer inserted into a muffin comes out without wet batter.
- Cool in the pan for 5 minutes, then transfer to a rack for another 5 minutes before serving.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.