Ingredients
1 cup yellow cornmeal
1 cup flour
3 T sugar
1 teaspoon baking soda
2 teaspoons cream of tartar
3/4 teaspoon salt
1 cup sour cream (use half yogurt)
1/4 cup milk
2 eggs, well beaten
4 tablespoons unsalted butter, melted
Preparation
Preheat oven to 425.
Butter an 8" square pan or 12 muffin tins. Combine the cornmeal, flour, sugar, baking soda, cream of tartar, and salt well. Quickly add the sour cream, milk, eggs, and butter. Stir just to mix. Spoon into pan or tins and bake for 20-25 minutes. 160 cal. ea. for 12 muffins
