10 T butter, room temp
1 c cornmeal
1 c flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 c sugar
1 egg
3/4 tsp vanilla
3/4 c sour cream
Preheat oven to 350F. Butter 12-muffin tin. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. In a mixer cream butter and sugar until light and fluffy. Add egg; beat until incorporated. Beat in vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until just combined. *Can add 1 1/4 cup corn, bacon or cheese at this point. Spoon in 1/4 c batter into each muffin cup. Bake until tops are golden, 15-17 minutes. Remove from oven; cool in pan 15-20 minutes before transferring to wire rack.