Ingredients:
- 1 small head of cabbage, shredded
- 1 cup self-rising flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup buttermilk
- 2 eggs, beaten
- 1/4 cup vegetable oil
Instructions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, combine the shredded cabbage, self-rising flour, cornmeal, baking powder, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to ensure the cabbage is evenly coated with the dry ingredients.
- In a separate bowl, whisk together the buttermilk, beaten eggs, and vegetable oil.
- Pour the wet ingredients into the cabbage mixture and stir until everything is well combined. The batter should be thick and sticky.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Smooth the tops with the back of a spoon.
- Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
- Serve the fried cabbage muffins warm or at room temperature. They can be enjoyed as a side dish with your favorite soul food meals.
Enjoy!