Name: Cornbread Muffins with Cajun Butter
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 12 muffins
Ingredients: Nonstick cooking spray, for greasing the muffin tin; 1 1/2 cups buttermilk; 1/4 cup vegetable oil; 1 large egg; 2 cups self-rising cornmeal mix, such as Martha White; Pinch of salt; 1 stick unsalted butter, softened; 1/2 teaspoon brown sugar; 1/2 teaspoon chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

Directions

For the cornbread muffins: Preheat the oven to 425 degrees F. Grease a regular-size muffin tin. Mix the buttermilk, vegetable oil and egg in a bowl. Add the cornmeal mix and salt and stir. The batter should be pourable. Pour the batter into the prepared muffin tin, filling the cups three-quarters full. Bake for 12 to 15 minutes. For the Cajun butter: Mix the butter, brown sugar, chili powder, oregano, cayenne, garlic powder, salt and pepper in a bowl. Spread on the corn muffins.

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Cornbread Muffins with Cajun Butter

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