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Colonnade Corn Muffins
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From the menu of . . . The Colonnade
1879 Cheshire Bridge Road, 404-874-5642
Q: After tasting the corn bread muffins at the Colonnade on Cheshire Bridge Road, I'm begging you to get the Colonnade's recipe.
-- Dartha Whitis, Dunwoody
A: The great Colonnade, an Atlanta institution since 1927, knows Southern cooking. These muffins are a perfect example. Serve warm with a dollop of butter.
Hands on time: 10 minutes Total time: 30 minutes Serves: 12
Ingredients:
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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
Instructions:
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
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
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.
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