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.
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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