Makes 12 muffins, corn sticks, or pieces
Ingredients:
- 2 cups cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 Tablespoons sugar, optional
- 1½ cups buttermilk
- 1 egg*, lightly beaten
- 2 Tablespoons melted shortening or vegetable oil
*WIC food
Steps:
- Preheat oven to 450° F.
- In bowl, mix dry ingredients together.
- Stir in buttermilk and egg, stirring until just moistened.
- Heat shortening/oil in 9-inch cast iron skillet or pan, muffin tin, or corn stick mold until hot. Pour in mixture and bake until golden brown (about 30 minutes for skillet, 15 minutes for muffins or corn sticks).
Reprinted with the permission of the state of California. © 2007 State of California.
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