Categories: Pizza/Flatbread

Ingredients

• 5 tbsp vegetable oil, divided
• 1 cup plain yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh chives
• 2 tsp baking powder
• 1 tsp kosher salt
• 1/8 tsp ground red pepper
• 1 cup whole buttermilk
• 1 large egg
• Butter, to serve

Directions

1. eheat oven to 425.

2. Spoon 1/2 tsp oil into each cup of a 12-cup muffin pan. Place pan in oven until oil is very hot, about 5 minutes.

3. In a medium bowl, whisk together cornmeal, flour, sugar, sage, chives, baking powder, salt and red pepper.

4. In a small bowl, whisk together buttermilk, egg and remaining 3 tbsp oil. Stir buttermilk mixture into cornmeal mixture until moistened. Spoon batter into hot muffin cups, filling about two-thirds full.

5. Bake until a wooden pick inserted in center comes out clean, about 13 minutes. Let cool in pan on a wire rack for 5 minutes; serve warm with butter.

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