Sweet and tender, these corn muffins are a perfect side for a fall meal. I often serve them with chili, but they were excellent with tonight’s chicken fajitas. I first baked these years ago and never looked for another recipe…so wonderful fresh out of the oven with a cold pat of butter.
Corn Muffins…adapted from Ina Garten
1 stick butter, melted
1/2 cup buttermilk
3 tablespoons milk
1 1/2 cups flour
1/2 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
Preheat oven to 325º. Grease or put paper liners in 12 count muffin tin.
Combine melted butter with buttermilk, milk and egg. Sift dry ingredients and add to milk mixture. Stir till just combined. Fill muffin cups about 2/3 full with batter. Bake about 22 minutes or till firm and golden.