Corn Muffins Alberesque

• 1 cup stone ground yellow cornmeal (read *NOTE)
• 1 cup unbleached white flour
• 14-13 cup sugar (depends on how sweet you want the corn bread)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 13 cup vegetable oil
• 1 large egg, lightly beaten
• 12 teaspoon vanilla extract (optional)

1. *NOTE: depending on the type of cornmeal you use, for a less "gritty" texture, whirl the dry cornmeal grain in a blender or mini-chopper to a finer consistency.
2. Make sure not to turn the cornmeal into corn flour however!
3. Place the ungreased cast iron muffin tins (or suggested bakeware in the intro) in the oven and PREHEAT to 400 degrees.
4. COMBINE cornmeal, flour, sugar, baking powder and salt in medium bowl.
5. Combine buttermilk, oil, egg (and vanilla extract if using) in small bowl; mix well.
6. Add buttermilk mixture to flour mixture and using a wire whisk, stir just until blended.
7. DO NOT overstir.
8. Carefully grease the muffin tin with butter.
9. Pour batter into the tins, about 2/3 full.
10. Bake for appproximately 20 minutes or until wooden pick inserted into center comes out clean.
11. Serve corn bread warm with honey or butter.

stone ground yellow cornmeal, unbleached white flour, sugar, baking powder, salt, buttermilk, vegetable oil, egg, vanilla

Taken from www.food.com/recipe/corn-muffins-alberesque-165041 (may not work)