Buttermilk Cornmeal Muffins

These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:)

• Ready In: 33 mins
• Serves: 12

Ingredients

• 1  cup cornmeal
• 1 1⁄2 cups buttermilk
• 1 1⁄4 cups flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄2 cup sugar
• 1  egg
• 5 1⁄3 tablespoons butter, melted and cooled

Directions

1. Preheat oven to 400*F.
2. Have ready 12 greased and or paper-lined muffin cups.
3. In a large bowl, combine the buttermilk and cornmeal; set aside.
4. In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
5. In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
6. Add to the flour mixture just until combined; do not overmix.
7. Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
8. Serve warm.