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
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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