Corn Muffins Alberesque

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 cup stone ground yellow cornmeal (read *note)
• 1 cup unbleached white flour
• 1/4-1/3 cup sugar (depends on how sweet you want the corn bread)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla extract (optional)

Recipe

• 1 *note: depending on the type of cornmeal you use, for a less "gritty" texture, whirl the dry cornmeal grain in a blender or mini-chopper to a finer consistency. make sure not to turn the cornmeal into corn flour however!
• 2 place the ungreased cast iron muffin tins (or suggested bakeware in the intro) in the oven and preheat to 400 degrees.
• 3 combine cornmeal, flour, sugar, baking powder and salt in medium bowl. combine buttermilk, oil, egg (and vanilla extract if using) in small bowl; mix well.
• 4 add buttermilk mixture to flour mixture and using a wire whisk, stir just until blended. do not overstir.
• 5 carefully grease the muffin tin with butter. pour batter into the tins, about 2/3 full.
• 6 bake for appproximately 20 minutes or until wooden pick inserted into center comes out clean.
• 7 serve corn bread warm with honey or butter.