Corn Muffins

You  know that corn bread recipe I gave you last year?  Unless you're using it as a Mix in a Jar gift, stop using that one and try the following recipe.  This is now my favorite corn muffin recipe.  This corn muffin is sweet, but it's also more sturdy (less crumbly) than the other corn bread recipe.  I have not made it in an 8x8 pan, but personally, I like the individual portions that a muffin brings.  I love corn muffins with chili, "low and slow" meats from the grill such as ribs or brisket or any meal with barbecue sauce.

If you don't have buttermilk (or don't want to buy a pint or larger just for corn muffins), add 1 Tbsp of vinegar OR lemon juice per 1 cup of milk and let it sit for 5 minutes until it has curdled.

Corn Muffins

Adapted from Coconut & Lime's Classic Northern Cornbread

1 cup flour

2/3 cup sugar

1 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup buttermilk

1/2 cup butter, melted

Preheat oven to 350. Grease or paper line about 16 muffin cups (or grease an 8x8 inch baking dish). In a large bowl, whisk together flour, cornmeal, sugar, salt and baking powder. Stir in egg, buttermilk and melted butter until well combined. Pour batter into prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean or with just a few dry crumbs. Cool in pan on a wire rack.