Home > Recipes > Treats > Colonnade Corn Muffins

Colonnade Corn Muffins


1 1/2 cups white cornmeal
1/2 cup all-purpose flour
4 teaspoons granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable, soy or canola oil
1/2 cup buttermilk
2 eggs


  • Preheat oven to 450 degrees. Grease or line 12 muffin cups and set aside.
  • In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. Add the water, oil, buttermilk and eggs. Beat vigorously for 45 seconds, or until all ingredients are thoroughly combined.
  • Pour into greased muffin cups and bake for 15 to 20 minutes or until golden.