HOT NOW is the best way to eat doughnuts (Krispy Kreme) and Southern cornbread. The Colonnade restaurant in Atlanta is legendary for making the most tender and moist corn muffins around. Buttermilk and white corn meal marry and produce great texture and taste. Hot from the oven and slathered with butter, these corn bread muffins are a little piece of heaven on a plate.
Anyone have the recipe for their mouth-watering yeast rolls??
Colonnade Corn Bread Muffins
1 1/2 cups white cornmeal
1/2 cup flour
4 teaspoons granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable or canola oil
1/2 cup buttermilk
Preheat oven to 450 degrees. Grease or line 12 muffin cups and set aside. In a large b owl, combine cornmeal, flour, sugar, baking powder and salt. Add the water, oil, buttermilk and eggs. Beat vigorously for 45 seconds, or until all ingredients are thoroughly combined. Pour into greased muffin cups and bake for 15 to 20 minutes or until golden.