Yee-Haw Cornbread Muffins

Ingredients

• 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

Directions

• Preheat oven to 375F. Butter 12 regular (1/3-cup) muffin cups. Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl.
• Whisk buttermilk and egg in another medium bowl; whisk in melted butter.
• Add buttermilk mixture to dry ingredients; stir just until incorporated (do not over mix). Divide batter equally among prepared muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale).
• Cool on rack 10 minutes. Serve with maple butter.