OK so I'm adding this recipe for my friend thinking_caps. Hope you enjoy!
This recipe makes 12 cornbread muffins. The same recipe can be used to make Johnny Cake (the Canadian term for cornbread) but I'm not sure about the size of cake pan you'd need to use, so I'll have to get back to you on that.
1 1/3 cups buttermilk (you can substitute buttermilk with 1 1/3 cup regular milk mixed with 1 tbsp. lemon or lime juice, but no other kind of juice! Truth be told I've always used the substitution)
1/3 cup vegetable oil (melted butter could work too)
2 large eggs
1 tbsp. lime or lemon juice (this is needed regardless of whether you used the substitution above or not)
1 cup cornmeal
1 cup corn flour
2 tsp. finely grated lime or lemon zest (optional but if you used a fresh lime or lemon for the juice it's worth the added flavor to add the zest. It just gives it a nice citrus taste)
1 tsp. baking soda
1 tsp. salt
-Preheat oven to 375*F and grease a muffin tin.
-Whisk buttermilk, vegetable oil, eggs, sugar and juice to combine. In a separate bowl, stir together cornmeal, flour, zest, baking soda and salt. Add to buttermilk mixture and whisk until smooth (batter will be very fluid). Pour or spoon batter into greased muffin cups, filling 3/4 full.
-Bake for 15 to 18 minutes, until tops are golden brown and muffin springs back when touched. Muffins are best served warm, but these keep well for a day in an airtight container (if you do have left overs the next day try reheating them for a couple minutes).
- Cornbread recipe!