Buttermilk Cornbread Muffins

         This is a wonderful buttermilk cornbread recipe from the Dairy Hollow House Soup & Bread cookbook by Crescent Dragonwagon, only I adapted it for muffins.  The trick in this recipe is that she pours the batter into a sizzling hot buttered skillet, then bakes in the oven.  This forms a crispy, buttery, edge to the cornbread.  To recreate that in a muffin tin, I sprayed the tin with canola oil, and baked it for 5 minutes at 425 degrees, removed it and poured the batter into it before placing it back in the oven at 350 degrees to bake them through.  Because timing is essential, its important to make the batter in a container that you can pour from to fill the tins faster.

Buttermilk Cornbread Muffins:
  Ingredients:

• 1 cup cornmeal
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt 
• 1/4 teaspoon baking soda
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons sugar
• 1/4 cup canola oil

  Instructions:

1. Combine cornmeal, flour, baking powder, and salt in a bowl:
   
2. In a separate container with a pour spout, mix baking soda and buttermilk.  Then add the egg, sugar, and oil:
   
3. Spray a muffin tin with canola oil, and bake it at 425 degrees Fahrenheit for 5 minutes
4. Combine the wet and dry ingredients in the pour spout bowl:
   
5. Quickly remove muffin tin from oven and pour batter in, then place tray back in the oven at 350 degrees until baked through, 18-24 minutes
6. Remove from oven and enjoy!