Buttermilk Corn Muffins With Dill
|Yellow cornmeal||1 Cup (16 tbs) (Preferably Stone-Ground)|
|All purpose flour||1 Cup (16 tbs)|
|Double-acting baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Buttermilk||1 Cup (16 tbs)|
|Eggs||2 Large, beaten lightly|
|Unsalted butter||1⁄4 Cup (4 tbs), melted|
|Minced fresh dill/2 teaspoons dried dill||2 Tablespoon|
Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, and the salt.
In another bowl combine the buttermilk, the eggs, the butter, and the dill, add the mixture to the dry ingredients, and stir the batter until it is just combined.
Divide the batter among 12 well-buttered 1/3-cup muffin tins, filling the tins 2/3 full, and bake the muffins in the middle of a preheated 425° F. oven for 15 to 20 minutes, or until the muffins are golden and a tester comes out clean.
Turn the muffins out onto racks.