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
  1. Preheat oven to 425°. Grease a 12-count muffin pan with shortening.
  2. Then, mix the remaining ingredients in a medium bowl.
  3. 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.
  4. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brenda-gantt-memama-cornbread-muffins/