Cornbread Muffins

Combine Dry Ingredients

• In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.

Combine Wet Ingredients

• In a separate medium bowl, lightly whisk the egg.
• Stir in the room-temperature buttermilk and the cooled, melted butter until just incorporated.

Make the Batter

• Pour the wet ingredient mixture into the bowl with the dry ingredients.
• Using a spatula, gently fold the ingredients together just until the flour is moistened. The batter should be lumpy; do not overmix.

Fill Muffin Cups

• Divide the batter evenly among the 12 prepared muffin cups. Each cup should be filled about two-thirds of the way to the top.

Bake the Muffins

• Place the muffin tin in the preheated oven and bake for 18-20 minutes.
• The muffins are done when the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.

Cool and Serve

• Allow the muffins to cool in the tin for 5 minutes.
• Carefully transfer the muffins to a wire rack to cool further. Serve warm with a pat of butter.