This is one of the first recipes I ever learned to make. It’s reputed to date back to colonial America, and since I’ve had my hands on it, it’s traveled the seven seas.
It’s perfect with chili, or toasted with honey & butter, or grilled sausages, or with a salad or ruccola & tomatoes….
Preheat oven 180°C (350°F)
Beat together in a medium-sized bowl:
225ml (1 C) buttermilk (or yogurt + milk)
2 T melted butter
75 g (¼ C) honey or sugar
Combine in a separate bowl, then stir into batter:
125 g ( ¾ C) cornmeal (fine-ground polenta)
125 g ( ¾ C) white flour
2 t baking powder
½ t salt
Add optional ingredients, if you choose:
100g corn kernels
50 g chopped chilies
¼ t chili powder
Spread in greased baking pan, skillet or muffin cups;
Bake muffins until a knife inserted in the center comes out clean, about 20minutes or 30 minutes in a cake form.
Let cool for about 5 minutes before removing from baking pan.