1 egg
1 tablespoon unsalted butter, melted
½ cup buttermilk (or yogurt)
¼ cup milk (not skim)
2 tablespoons sugar
½ white flour
½ cup cornmeal
½ teaspoon baking soda
1 teaspoon baking powder

In a small bowl, combine the first 5 ingredients. In larger bowl, combine the last 4. Gently fold the wet mixture into the dry ones. Divide batter equally into greased muffin cups or use paper liners. Bake the muffins at 400°F for 15 minutes.

Tags: corn, muffins

This entry was posted on Sunday, February 7th, 2010 at 1:57 am and is filed under Weekly Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.