cornbread muffins

I was in the middle of making elk chili a few days back, when I realized I needed something to eat with it. What better than warm cornbread. I went to my trusty cookbooks and had a boo. Out with the bread I reckoned, and in with the muffins. Easy to self manage I thought. I mean really, I could probably cut a pretty decent sized piece out of the pan, so muffins it was. I ended up creating/using a mix of recipes, not wanting something too sweet or too bland. The muffins turned out perfect; light, airy and just a hint of sweetness. This was my first crack at corn muffins in silicon as well. Verdict - Success!



1 3/4 cups cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/8 cup white sugar
1 cups buttermilk
1 eggs
1/8 cup vegetable oil

Preheat oven to 450 degrees. Spray or line 12 muffin cups. Combine all the dry ingredients in one bowl and the wet in another. Create a well in the dry ingredients, pour in the wet and mix until just combined. Pour batter into cups and bake for 15 minutes. Delicious hot out of the oven with butter or at room temperature. If you have any left, you can always freeze them!