Corn Muffins Alberesque

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   ["*NOTE: depending on the type of cornmeal you use, for a less ""gritty"" texture, whirl the dry cornmeal grain in a blender or mini-chopper to a finer consistency.", "Make sure not to turn the cornmeal into corn flour however!", "Place the ungreased cast iron muffin tins (or suggested bakeware in the intro) in the oven and PREHEAT to 400 degrees.", "COMBINE cornmeal, flour, sugar, baking powder and salt in medium bowl.", "Combine buttermilk, oil, egg (and vanilla extract if using) in small bowl; mix well.", "Add buttermilk mixture to flour mixture and using a wire whisk, stir just until blended.", "DO NOT overstir.", "Carefully grease the muffin tin with butter.", "Pour batter into the tins, about 2/3 full.", "Bake for appproximately 20 minutes or until wooden pick inserted into center comes out clean.", "Serve corn bread warm with honey or butter."]

* Per serving · 4 servings · Values may vary.