Cornbread Muffins

• 5 tablespoons unsalted butter, melted, plus more for the muffin tin
• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup confectioners sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 vanilla bean, split lengthwise
• 2 large eggs
• 1 1/2 cups buttermilk

1. Preheat the oven to 375F.
2. Brush a 12-cup standard muffin tin with melted butter; set aside.
3. In a large bowl, whisk together the cornmeal, flour, sugars, baking powder, baking soda, and salt.
4. In a small bowl, scrape in the vanilla seeds; add the eggs and buttermilk, and whisk to combine.
5. Pour over the flour mixture.
6. Add the 5 tablespoons butter, and stir until blended, using as few strokes as possible.
7. Spoon the batter into the prepared tin, filling each cup three-quarters full.
8. Bake until golden and firm to the touch, 17 to 20 minutes.
9. Serve warm.

unsalted butter, stoneground yellow cornmeal, flour, confectioners sugar, granulated sugar, baking powder, baking soda, salt, vanilla bean, eggs, buttermilk

Taken from www.epicurious.com/recipes/food/views/cornbread-muffins-393314 (may not work)