Corn Muffins

 Today for lunch we had down-home comfort food: Meatloaf, Buttermilk Mashed Potatoes, and Green Beans With Bacon. My niece Lizzie helped me make up a new recipe for corn muffins. The great thing about cornbread is that the batter has a lot of liquid, so it stirs together in minutes. Lizzie gave her handiwork her seal of approval—she ate two. Enjoy!

Corn Muffins
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, melted
1 cup buttermilk
1 egg

1. Combine flour and next 4 ingredients. Combine melted butter and next 2 ingredients. Add liquid to flour mixture, stirring just until combined. Pour into lightly greased muffin cups.
2. Bake at 400° for 20 minutes or until done.