1 cup Deya’s Gluten-Free Cake Flour
1 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup half and half
Preheat oven to 400ºF.
Grease 3 inch by 1 1/2 inch muffin tins.
In a large bowl stir Deya’s Gluten-Free Cake Flour, cornmeal, sugar, baking powder, and salt.
Add butter to the flour mix and mix until crumbly.
In a separate bowl mix the half and half and the egg.
Pour the liquid mix into the flour mix and combine.
Spoon mix into the muffin cups, filling to the top.
Bake for 25 minutes, or until a cake tester comes out clean.