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betty's cornbread topping or muffins

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A simple corn bread recipe. Corn bread mix, such as Jiffy, isn't available in Australia. I found this in a cookbook written by "Neven Maquire" and am sure that I'm not the only one who'd like to make a from scratch topping for a tamale pie. Recipe can also make corn bread muffin and a loaf of corn bread.

►
yield 6 -8 or 12 muffins
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For betty's cornbread topping or muffins

  • 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

  • 1
    In a bowl, mix the dry ingredients and stir well with a fork to combine. Make a well in the centre.
  • 2
    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.
  • 3
    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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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