These cornbread muffins are a must-have in the bread department and pair well with anything and everything.
Brenda Gantt’s Memama’s Cornbread Muffins
Makes 12
Ingredients
- Shortening
- 1 cup White Lily self-rising cornmeal
- 1 cup White Lily all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 large eggs, beaten
- 1 cup whole buttermilk
- ¼ cup melted salted butter
Instructions
- Preheat oven to 425°. Grease a 12-count muffin pan with shortening.
- Then, mix the remaining ingredients in a medium bowl.
- Then, fill each well two-thirds full. Make sure that each well has about the same amount of batter so the muffins will all cook the same.
- Bake until they are golden on top, about 15 to 20 minutes. Try to time taking the muffins out of the oven so that you can serve them while they are warm. Lather them up with butter and maybe even add a dollop of pepper jelly.
You can find this recipe and more in our January/February 2022 issue! And make sure to follow Brenda Gantt for announcements, recipes, and more.
