Cornbread Muffins

Serves 12

1¼ cups yellow cornmeal

¾ cup all-purpose flour (sifted)

1 tablespoon baking powder

¾ cup granulated sugar

1 cup buttermilk

2 large eggs

¼ cup butter (softened)

¾ teaspoon salt

1. Preheat oven to 400° F.
2. Combine cornmeal, flour, baking powder, sugar, and salt in a bowl.
3. In a separate bowl, combine buttermilk, eggs, and butter. Beat well.  
4. Add dry mixture to wet mixture. Blend until ingredients are incorporated. Do not over mix. Pour batter into a 12-cup muffin tin lined with muffin paper or foil cups, filling each cup ⅔ full.  
5. Bake at 400° F for approximately 15-20 minutes, or until golden brown. Insert a thin wooden skewer or toothpick into one muffin, and if it comes out dry (or clean), muffins are done.
6. Place on a wire rack, and allow muffins to cool for approximately 5 minutes. Serve warm with butter.