Gluten Free Buttermilk Cornbread Muffins From The Baking Beautie

• 1/2 cup butter or 1/2 cup margarine
• 2/3 cup white sugar (or less if you like)
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose gluten-free flour
• 1/2 teaspoon xanthan gum (if your flour blend does not already contain it)
• 1/2 teaspoon salt

1. Preheat oven to 350 degrees. (if you're using a cast iron skillet, now is the time to add some oil or fat of your choice and put it in the oven to preheat).
2. In a microwave safe bowl, melt butter. Stir in sugar.
3. Add eggs and stir to combine.
4. Stir in buttermilk.
5. Add dry ingredients and stir until few lumps remain.
6. Scoop into prepared muffin tin (or pour into greased skillet/baking dish).
7. Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean. (30-40 minutes in a skillet/baking dish).
8. Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.

butter, white sugar, eggs, buttermilk, baking soda, cornmeal, allpurpose, xanthan, salt

Taken from www.food.com/recipe/gluten-free-buttermilk-cornbread-muffins-from-the-baking-beautie-498738 (may not work)