Cornbread Muffins

Oh my, these were so good!  I made a big pot of chili and wanted some cornbread to go with them, so I adapted this recipe from allrecipes.com to cut down a little on the sugar.  They made perfect muffins.

Cornbread Muffins - makes 12

1/2 cup butter (1 stick)

1/2 cup white sugar (yes I cut it down - you could cut it down more or sub honey or agave)

2 eggs

1 cup buttermilk

1/2 tsp baking soda

1 cup cornmeal

1 cup flour (white or whole wheat, or a combination)

1/2 tsp salt

Preheat oven to 375*.  Prepare muffin pan (grease cups or line with paper liners).

Mix together and pour into prepared muffin pan.  Bake 20-30  minutes until done. (Insert toothpick into center of muffin - when it comes out clean, they are done.)  Serve - with butter!

I have a pair of cast iron muffin pans, so I preheated them in the oven.  When they were ready, I sprayed them quickly with olive oil, poured in the batter and baked the muffins.  This gave them that nice brown crispy outside.