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- 1 Cup all-purpose flour
- 1 Cup yellow corn meal (pref. stone ground)
- 2 Tablespoon granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 Tablespoon cold butter or margarine, cut into pieces
- 2/3 Cup buttermilk
- 1 egg
- 1, 8 1/4 oz, cream-style cor
Preheat oven to 425 degrees F. Grease 12, 2 1/2 inch muffin tins or use paper liners. In a lg mixing bowl, mix flour, Sugar, corn meal, baking powder, baking soda, and salt. Cut in butter with pastry cutter, fork tines or fingers until it resembles coarse crumbs. In a sm mixing bowl, combine buttermilk, egg, and corn. Gradually stir into flour mixture until moistened. Spoon into prepared muffin cups, 2/3 full. Bake for 20–25 minutes or until golden brown and toothpick inserted into the center comes out clean. Cool on rack 5 minutes before removing from tins. Makes: 12 muffins