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Souplantation's Buttermilk Corn Bread Recipe

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This recipe for Souplantation's Buttermilk Corn Bread is from The Humphrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry mix:
1-1/3 yellow corn meal
1 cup plus 2 Tbs flour
1 cup corn (canned, frozen or fresh)
2 tsp baking powder
1/2 tsp salt
Wet mix:
3/4 cup plus 1 Tbs whole milk
1/2 cup creamed corn
1/4 cup plus 2 Tbs sugar
3 Tbs buttermilk
2 Tbs canola oil
1 beaten egg
Directions:
Directions:
350 oven. Prepare 24 muffin cups with paper liners or spray cups with cooking spray.
Combine all dry in large bowl then in another bowl combine all wet ingredients, whisking thoroughly to dissolve sugar. Add wet ingredients to dry ingredients and mix with large spoon til smooth.
Scoop evenly into the muffin cups. Bake for 15-20 minutes.
Personal Notes:
Personal Notes:
Souplantation was our favorite restaurant in San Diego. It was an all-you-can-eat salad bar with soup and muffins and dessert. Melissa loved these corn muffins. Unfortunately the restaurant chain could not survive Covid 19 and has closed but at least we can eat these delicious muffins forever.

 

 

 

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