1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 t baking soda
1 cup cornmeal
1 cup flour
1/4 t salt
raspberry jam, optional
Melt butter and add sugar. Add eggs. Combine buttermilk and soda and add to sugar mixture. Combine dry ingredients and add to sugar mixture. Spoon into lined muffin tins. Bake at 350 for 15 minutes. Test for doneness. If desired, pipe raspberry jam through a cake decorating tube into the center of the muffins when cooled. Recipe can also be made in an 8x8 inch pan and cooked for 30 minutes.
Camille Ebert
No comments:
Post a Comment