Cornbread Muffins With Cajun Butter

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a basic cornbread muffin topped with a cayenne-brown sugar spread.
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Cook time: 12-15 minutes | Yield: 2 muffins

Ingredients

  • Nonstick cooking spray
  • 1 large egg
  • 1 ½ cups buttermilk
  • ¼ cup vegetable oil
  • 2 cups self-rising cornmeal mix (Martha White)
  • Pinch of salt

For the Butter:

  • 1 stick unsalted butter, softened
  • ½ teaspoon brown sugar
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ½ teaspoon salt

Directions

Preheat oven to 425° F. Grease a regular size muffin tin.

Mix the egg, buttermilk and vegetable oil in a bowl. Add the cornmeal mix and stir. Batter should be pourable. Pour batter into a regular size muffin tin three-quarters full. Bake in oven for 12-15 minutes.

For the Butter:

Mix all ingredients in a bowl. Spread on corn muffins.

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