Reviews (2)

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15 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  1

Martha Stewart Member

Rating: 5 stars

09/20/2011

                Loved it.  I'm Southern, so I cut back the sugar by half because where I come from, sweet cornbread just isn't done, and it was delicious.  I made it gluten-free by replacing the All-Purpose Flour with 1/4 c. garbanzo bean flour and 1/4 c. brown rice flour and it came out great.

Martha Stewart Member

Rating: Unrated

02/21/2011

                Easy and tasty. They have quite the tang of the buttermilk and are quite moist. I successfully doubled the recipe. They go well with the Buttermilk Chicken.

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Scallion Cornbread Muffins

Recipe Summary

Yield: Makes 6

Ingredients

Ingredient Checklist

1/2 cup yellow cornmeal

1/2 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

3/4 teaspoon baking powder

1 teaspoon coarse salt

1/2 cup plus 2 tablespoons buttermilk

2 tablespoons oil

1 large egg, whisked

1/4 cup chopped scallions

Gallery

Scallion Cornbread Muffins

Recipe Summary

Yield: Makes 6

Scallion Cornbread Muffins

Scallion Cornbread Muffins

Scallion Cornbread Muffins

Recipe Summary

Yield: Makes 6

Recipe Summary

Yield: Makes 6

Yield: Makes 6

Makes 6

Ingredients

Ingredients

  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons buttermilk
  • 2 tablespoons oil
  • 1 large egg, whisked
  • 1/4 cup chopped scallions

Directions

Preheat oven to 450 degrees. Lightly grease 6 cups of a standard-size muffin pan with vegetable oil. In a large bowl,combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center; stir in buttermilk, oil, egg, and scallions. Fill muffin cups two-thirds full and bake until a toothpick inserted in center of a muffin comes out clean, 10 to 13 minutes.

Reviews (2)

Add Rating & Review

15 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  1

Martha Stewart Member

Rating: 5 stars

09/20/2011

                Loved it.  I'm Southern, so I cut back the sugar by half because where I come from, sweet cornbread just isn't done, and it was delicious.  I made it gluten-free by replacing the All-Purpose Flour with 1/4 c. garbanzo bean flour and 1/4 c. brown rice flour and it came out great.

Martha Stewart Member

Rating: Unrated

02/21/2011

                Easy and tasty. They have quite the tang of the buttermilk and are quite moist. I successfully doubled the recipe. They go well with the Buttermilk Chicken.

Reviews (2)

Add Rating & Review

15 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  1

Add Rating & Review

15 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  1

15 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  1

15 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  7

2 star values:

                                  3

1 star values:

                                  1
  • 5 star values:
  • 3
  • 4 star values:
  • 1
  • 3 star values:
  • 7
  • 2 star values:
  • 3
  • 1 star values:
  • 1

Martha Stewart Member

Rating: 5 stars

09/20/2011

                Loved it.  I'm Southern, so I cut back the sugar by half because where I come from, sweet cornbread just isn't done, and it was delicious.  I made it gluten-free by replacing the All-Purpose Flour with 1/4 c. garbanzo bean flour and 1/4 c. brown rice flour and it came out great.

Martha Stewart Member

Rating: Unrated

02/21/2011

                Easy and tasty. They have quite the tang of the buttermilk and are quite moist. I successfully doubled the recipe. They go well with the Buttermilk Chicken.

Martha Stewart Member

Rating: 5 stars

09/20/2011

                Loved it.  I'm Southern, so I cut back the sugar by half because where I come from, sweet cornbread just isn't done, and it was delicious.  I made it gluten-free by replacing the All-Purpose Flour with 1/4 c. garbanzo bean flour and 1/4 c. brown rice flour and it came out great.

Rating: 5 stars

Rating: Unrated

02/21/2011

                Easy and tasty. They have quite the tang of the buttermilk and are quite moist. I successfully doubled the recipe. They go well with the Buttermilk Chicken.

Rating: Unrated

All Reviews for Scallion Cornbread Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Scallion Cornbread Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest