SOUTHERN CORNBREAD MUFFINS RECIPES
MY BEST SOUTHERN CORNMEAL MUFFINS – THE RIGHT RECIPE
Provided by Margaret
Yield 12
Number Of Ingredients 1
Steps:
- Preheat oven to 475 degrees. Put cornmeal mix in a medium bowl. Beat the egg in a 4 cup pyrex measuring cup (or another medium bowl), add buttermilk and vegetable oil and mix until smooth. Pour buttermilk mixture over the cornmeal and stir until combined. Do not over mix…a few small lumps are fine. Set aside while you prepare the pan.
- Grease a 12-count muffin tin by drizzling 1/4-1/2 teaspoon of vegetable oil in each cup and spreading it around, making sure to coat the sides. Place muffin tin in the hot oven until very hot….you should be able to smell the pan and the oil cooking almost, but not quite, burning …this will only take 5-6 minutes if your oven is nice and hot.
- Carefully take the hot pan out of the oven and immediately fill with cornmeal batter, each cup about 3/4 full. The batter should sizzle and pop as you pour it in. Do this quickly and immediately return the pan to the hot oven. Bake until dark golden brown, 15-20 minutes.
- When the muffins come out of the oven, immediately remove them from the muffin tin and place on a cooling rack (otherwise the crusts will steam and turn soft) Serve as soon as possible with salted butter.
CLASSIC CORNBREAD MUFFINS RECIPE - FOOD.COM
Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Spray muffin tin with nonstick spray or line with paper muffin cups.
- Combine cornmeal, flour, sugar, baking powder and salt.
- Stir well.
- Combine beaten egg, milk and melted butter (if using normal butter add less salt).
- Stir into the dry mixture and combine just until blended.
- Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
- Scoop batter into prepared muffin pans.
- Sprinkle cheddar cheese on top of muffins before baking if desired.
- Bake for 20-25 minutes .
Nutrition Facts : Calories 130.6, FatContent 4.8, SaturatedFatContent 2.7, CholesterolContent 26.7, SodiumContent 157.5, CarbohydrateContent 19.3, FiberContent 0.8, SugarContent 5.3, ProteinContent 3
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