Coffee Shop Cornbread Muffins - cooking recipe

Ingredients

1 1/4 cups yellow cornmeal
1 cup unsifted flour
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
1 cup buttermilk
3/4 cup oil

Preparation

In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar.
In a second bowl, whisk egg with buttermilk (or sour milk) and oil.
Add liquid ingredients to dry ingredients all at once, stirring just until blended.
Spoon into well greased muffin pans, filling about 3/4 full.
Bake in a preheated 425\u00b0F oven for 20 minutes or until a golden brown.
Enjoy warm, cooled to room temperature or split and toasted.