Low Sodium Classic Corn Muffins

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

12 servings

1 cup yellow cornmeal
Pearl Milling Co Yellow Corn Meal - 5 LB Kroger Yellow Corn Meal Albers Enriched & Degermed Yellow Corn Meal - 40 Oz Pearl Milling Company Yellow Corn Meal Lamb's Stone Ground Yellow Corn Meal
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1 cup all-purpose flour
¼ cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted and slightly cooled
2 tbsp honey
1 tbsp neutral oil butter or unsalted butter, for greasing

Instructions

1
Preheat the oven to 400°F (205°C). Grease all 12 cups of a standard muffin tin with neutral oil or softened butter, coating the rims as well.
2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.

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