Cornbread muffins
Instructions:
- Preheat the oven to 375ï€ F. Brush a 12-cup standard muffin tin with melted butter; set aside. In a large bowl, whisk together the cornmeal, flour, sugars, baking powder, baking soda, and salt.
- In a small bowl, scrape in the vanilla seeds; add the eggs and buttermilk, and whisk to combine. Pour over the flour mixture. Add the 5 tablespoons butter, and stir until blended, using as few strokes as possible.
- Spoon the batter into the prepared tin, filling each cup three-quarters full. Bake until golden and firm to the touch, 17 to 20 minutes. Serve warm.
- MAKES 12