Cornbread Muffins are that are the best addition to any southern meal.
In keeping with true country girl style I like cornbread:) And I have a few favorite recipes, of course! This recipe(down below) is one of my favorites for cornbread muffins. Make sure that you have really good buttermilk and Real butter! I promise you will thank me later for that:)
Does anyone else remember their Grandma eating cornbread with ice-cold buttermilk poured over the top and lots of freshly cracked black pepper? That happens to be a favorite meal/snack of mine…so so delish! Don’t knock it until you try it:)
*A cast iron skillet could also be used for this recipe instead of the muffin tins.
Cornbread Muffins
Servings 6 -12
Ingredients
- 1 Cup all-purpose flour
- 1 1/4 Cup yellow plain cornmeal
- 1/4 Cup sugar
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- 1/4 Cup butter , melted
- 2 Eggs , beaten
- 1 Cup Buttermilk
Instructions
- Preheat oven to 400 degrees.
- Butter and flour muffin tin.
- In small mixing bowl combine flour, cornmeal, sugar, salt, and baking powder.
- In medium mixing bowl beat eggs until frothy.
- Add dry ingredients.
- Gradually add buttermilk and butter.
- Hand mix until just combined.
- Fill muffin tins 3/4 full.
- Bake for 30 minutes or until lightly browned.
- Allow to cool 10 minutes before removing from pan.