Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth
Serves 4, with extra broth
Cooks in 1 hour and 15 minutes
recipe
Corn Muffins
41
Serves: 12
Hands On Time:
Total Time:
Ingredients
1 1/2 cups white cornmeal
1/2 cup all-purpose flour
4 teaspoons sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
1/2 cup buttermilk
2 large eggs
Instructions
Heat the oven to 450 degrees. Grease or line a 12-cup muffin tin.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Add the water, oil, buttermilk and eggs. Beat vigorously until all of the ingredients are thoroughly combined, about 45 seconds. Pour into the prepared muffin cups and bake until golden brown, 15 to 20 minutes. Serve warm.
Nutrition
Per serving: 174 calories (percent of calories from fat, 53), 3 grams protein, 18 grams carbohydrates, 1 gram fiber, 10 grams fat, 32 milligrams cholesterol, 300 milligrams sodium.
About the recipe
The great Colonnade, an Atlanta institution since 1927, knows Southern cooking. These muffins are a perfect example. Serve warm with a dollop of butter. Recipe courtesy of The Colonnade in Atlanta, Ga.
