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For this recipe, avoid fine- or coarse-grind cornmeal. Fine-grind cornmeal will result in a muffin that is too cakey, whereas a coarse-grind cornmeal will make the muffins gritty.
In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended.
Cooked on a rangetop, one frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These ...
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Preheat oven to 375 degrees and prepare a muffin tin (regular or mini) with cooking spray or muffin cupcake liners. In a large mixing bowl, combine the flour, honey, corn meal, baking powder and salt.
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In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter. Set aside. In a separate bowl, whisk together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
1. Warm the milk in a small saucepan until it bubbles (about 185 degrees); remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm.