Classic Cornbread Muffins

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/2 cups Cornmeal
  • 1 cup Flour
  • 1 3/4 tsp Salt
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1 Vegetable oil spray, Nonstick

• Dairy

  • 1/2 stick Butter
  • 1 3/4 cups Buttermilk

Found on rachaelraymag.com

Description

Directions

• Preheat the oven to 400 degrees . In a large bowl, whisk the cornmeal, flour, sugar, salt, baking powder and baking soda. In a medium bowl, whisk the buttermilk, butter and the egg. Add the buttermilk mixture to the cornmeal mixture; stir just until blended. Spray the cups of a 12-cup muffin pan with cooking spray. Divide the batter among the cups, about 1/4 cup for each. Bake until browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes.