Recipe

Authentic Southern Cornbread Muffins Recipe

Add Step-by-Step Photos	Nycea / All my dishes 7 months, 1 week ago This is a recipe past down from my Grandmother to my mother, and from my mother to me. Rest in peace, Grandma Crawford. Prep:10m Cook:15m Servings:6	Nycea
	easyeasyquickcornbread southern

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Ingredients

FOR SIX MUFFINS:

1 cup self rising white cornmeal

1 cup buttermilk (room temperature)

1 Egg

FOR 12 MUFFINS:

2 cups cornmeal

2 cups buttermilk (room temperature)

2 Eggs

Directions

Preheat oven to 425 degrees.

Mix egg and buttermilk together in a bowl and allow to come to room temperature, this helps the rising process. (My granny says, anyway)

Add cornmeal and mix, let it sit until you bubbles in the batter.

Grease a muffin tin and pour in batter.

Bake at 425 for approximately 15 minutes or until golden on top.

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Comments

borius 7 months, 1 week ago said:
Delightful. Growing up in the south, I think I had cornbread in my baby bottle.....ummmmm.....nevermind. MMMMM cornbread. How can Grandma Crawford be wrong? What I would give to have my grandparents back. They rock.

itsjustjuwah 7 months ago said:
Mmmm... hot buttered cornbread... nothing better!

lipsantos 4 weeks ago said:
Don't have self-rising cornmeal here in Brazil. Any idea what I can add to regular cornmeal to get the same great result?

nycea 4 weeks ago said:
Certainly! For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Hope that helps!

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