baking therapy: buttermilk corn muffins

These muffins were an experiment. I had some extra buttermilk left over from last week’s chicken and waffles and figured I should use it before it went bad. I’m sure glad I decided to experiment. The muffins were fluffy on the inside, crunchy on the outside and perfectly corn-y. We paired them with a grilled pork chop and a salad of arugula, radish and goat cheese.

Buttermilk Corn Muffins
1/2 cup corn meal
1/2 cup all-purpose flour
3 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
1 large egg
2/3 cup buttermilk
2 T butter, melted

Preheat the oven to 400 degrees. Butter and flour 6 cups in a muffin tin or line with paper liners. Mix the dry ingredients in a large bowl.  Mix the wet ingredients in a small bowl. Combine the wet with the dry ingredients in the large bowl. Mix just to combine. Spoon into the prepared muffin tin. Dust the tops with a additional cornmeal for an extra crunchy crust. Bake for 12 – 15 minutes. Enjoy hot from the oven with butter or honey.