Beer Cornbread Muffins

  • Average
  • Average budget

Ingredients

  • 2 cups white or yellow cornmeal
  • 1 cup self-rising flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar, optional
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 8 ounces beer or nonalcoholic beer
  • 1/2 cup buttermilk
  • 1 cup shredded cheddar cheese

Preparation

Step 1

HEAT oven to 400 degrees. Oil a 12-cup muffin tin and set aside. SIFT together cornmeal, flour, baking powder, salt and sugar. Mix together butter, eggs, beer, buttermilk and cheese in a large bowl. Add dry ingredients to the wet ingredients and stir until just mixed. DIVIDE batter among the 12 muffin cups, filling each about two-thirds full. Bake for 20 to 25 minutes, or until they are light golden brown and a wooden skewer inserted near the center comes out clean. COOL in the tins on a wire rack for 10 minutes. Turn muffins out onto the wire rack to cool, or serve warm.