Cornbread Muffins

Serves 4 | 


1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 large egg
5 tablespoons unsalted butter, melted, cooled slightly


  1. Preheat oven to 375°F. Butter 12 (1/3-cup) muffin cups. Sift cornmeal and next 4 ingredients into a medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until incorporated, being careful not to over-mix. Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (note: muffins will be pale in color). Cool on rack 10 minutes.