My Best Southern Cornmeal Muffins Recipes

MY BEST SOUTHERN CORNMEAL MUFFINS

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.

CORNBREAD MUFFINS

Steps:

• Preheat oven to 450ºF degrees. Grease a 12-muffin muffin tin and set aside.
• Add all dry ingredients to a bowl and whisk together. Set aside.
• Then, whisk an egg in a medium bowl, and add the remaining wet ingredients: vegetable oil, buttermilk, and cornmeal mix.
• Pour the dry ingredients into the wet ingredients and stir to combine.
• Evenly fill muffin tins ¾ of the way full with the cornbread batter.*
• Place in the preheated oven and bake 20 to 25 minutes or until golden brown.

CORNMEAL MUFFINS

Steps:

• Preheat oven to 375º F.
• Grease muffin pan.
• Mix dry ingredients together.
• In a seperate bowl combine melted butter, egg and milk; mix well.
• Add dry mix to wet mix and stir until just combined.
• Spoon batter into muffin pan and bake for 15-20 minutes.
• Serve hot.

BUTTERMILK CORNMEAL MUFFINS

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased and or paper-lined muffin cups.
• In a large bowl, combine the buttermilk and cornmeal; set aside.
• In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
• In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
• Add to the flour mixture just until combined; do not overmix.
• Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
• Serve warm.