makes 1 dozen
can freeze
Ingredients #
| 3/4 cup | yellow cornmeal |
| 3/4 cup | buttermilk |
| 2 | lemons (zest of both and juice of one) |
| 2/3 cup | sugar |
| 1/2 cup | butter, chilled |
| 2 | eggs |
| 1 2/3 cups | flour |
| 1/2 tsp | baking soda |
| 1 tsp | baking powder |
| 1 tsp | salt |
Method #
- Preheat oven temp to 375 F (190 C)
- Combine cornmeal and buttermilk and set aside.
- Using food processor chop lemon zest. Add sugar and process until zest is finely chopped.
- Cut butter into 1" cubes and add to work bowl. Process on/off, on/off until creamed.
- Add eggs and blend.
- Mix in lemon juice.
- Combine dry ingredients.
- Add cornmeal mixture to batter and blend in quickly.
- Add dry ingredients, all at once, and blend in quickly.
- Spoon batter into paper-lined muffin cups.
- Bake 20-25 minutes