Corn Bread Muffins
Serve with the Baby Shrimp Salad
Ingredients
Corn Bread Muffins
- Makes 36 mini muffins
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 Tbsp baking powder
- ½ tsp celery salt
- 1 Tbsp chopped chives
- 1 Tbsp chopped fresh coriander
- 1 cup buttermilk
- 1 egg
- 5 Tbsp vegetable oil
Method
- Preheat oven to 375F (190C) and grease 3 12-cup mini muffin tins. Sift cornmeal, flour, sugar, baking powder, and celery salt into a bowl. Stir in chives and coriander. In a separate bowl, whsk buttermilk and oil. Add buttermilk mixture to dry ingredients; stirring just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 8 minutes. Cool for 10 minutes, then turn out to cool completely.
