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Colonnade Corn Muffins

By | Wednesday, January 25, 2006, 02:41 PM

The Atlanta Journal-Constitution

The Colonnade restaurant, an Atlanta institution since 1927, knows Southern cooking. These muffins are a standby and are routinely devored by the basketful.

Makes 12 muffins

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Ingredients

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.

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.

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