1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup cornmeal
1 teaspoon vanilla extract
1/4 cup vegetable oil
4 ounces caramel cornbread
Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper muffin liners.
In a large bowl, cream together butter and sugar until well blended. Stir in baking soda and nutmeg.
In a large bowl, stir together cornmeal, vanilla and oil until well blended. Mix in cornbread. Fold into cornbread mixture, and sprinkle with caramel cornbread.
Bake in preheated oven for 35 minutes, until lightly browned. Cool before cutting into squares.