Coffee Shop Cornbread Muffins

1. 1

   In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar.

2. 2

   In a second bowl, whisk egg with buttermilk (or sour milk) and oil.

3. 3

   Add liquid ingredients to dry ingredients all at once, stirring just until blended.

4. 4

   Spoon into well greased muffin pans, filling about 3/4 full.

5. 5

   Bake in a preheated 425u00b0F oven for 20 minutes or until a golden brown.

6. 6

   Enjoy warm, cooled to room temperature or split and toasted.

* Per serving · 4 servings · Values may vary.

No additional tips available.