Betty's Cornbread Topping or Muffins
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·5 ouncs (150g) yellow corn meal (or quick cook polenta)
·5 ounces (150g) self raising flour
·2 teaspoons baking powder
·2 eggs, beaten
·10 fl oz (300 ml) buttermilk or greek yohurt
·2 tablespoons vegetable oil
·salt and pepper to taste
How to Make Betty's Cornbread Topping or Muffins
- In a bowl, mix the dry ingredients and stir well with a fork to combine. Make a well in the centre.
- In a jug, combine the buttermilk, oil and eggs. Whisk with a fork and pour into the "well" and fold gently to make a just combined batter.
- Bake as either:
Tamale topping (350oF/180oC for 40 minutes
As muffins: 350oF/180oC for 20 minutes
As a corn bread loaf: 350oF/180oC for 30-35 minutes