Buttermilk Cornbread Muffins
These Buttermilk Cornbread Muffins get nicely browned on the outside and are delicious served with lots of butter.
Servings 12 (2 per serving)
Preheat oven to 425 degrees. Add 1/2 teaspoon of vegetable oil into each of 24 standard-size muffin cups. Place muffin pans in oven and heat for 5 minutes.
In a large bowl, combine cornmeal and sugar.
In a medium bowl, whisk together buttermilk and remaining ingredients.
Make a well in center of cornmeal mixture and pour in buttermilk mixture. Stir just until dry ingredients are moistened.
Spoon batter into hot muffin tins, filling 2/3's full.
Bake for 12-15 minutes or until golden brown. Serve warm.