betty's cornbread topping or muffins

Name: Betty's Cornbread Topping or Muffins
Prep time: 10 min
Cook time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: - 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

6 Pinches

Betty Bramanis

Sydney

Updated on Jul 29, 2017

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.

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prep time 10 Min

cook time 40 Min

method Bake

yield 6-8 or 12 muffins

Ingredients

- 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

Step 1

In a bowl, mix the dry ingredients and stir well with a fork to combine. Make a well in the centre.

Step 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.
Step 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
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