Sweet Cornbread Muffins

Cornmeal is  a southern staple.  Growing up my family used cornmeal for savory corn bread, sweet corn bread (my favorite) and as a batter to fry fish.  Not one person in my family didn’t have a supply of cornmeal stashed in their pantry.  Although the corn bread muffin isn’t very fancy, it’s a really good muffin and serves as a perfect side dish for most southern meals or in this instance for breakfast served with a drizzle of honey or homemade preserves.  I hope you try this recipe and if you do, I’d love to hear how it turned out for you.

 
 

 

Sweet Cornbread  Muffins 

 

makes 6 large muffins or 12 standard sized muffins
 

 

Ingredients: 

 

1 1/2 cup self rising cornmeal

 

1 cup all purpose flour

 

1/2  cup sugar

 

1 cup buttermilk

 

1 large egg

 

1/3 cup vegetable oil

 

Directions: 

 

In a large bowl add the dry ingredients; self-rising cornmeal, flour, sugar.  In another bowl whisk together the buttermilk, egg and vegetable oil. Add the wet ingredients to the dry ingredients until combined.  In a well oiled muffin tin with a ice cream scoop or tablespoon, fill your muffin cups until half full. Bake at 350 for 20 minutes or until a toothpick comes out clean. If you are baking the larger muffins, you will have to increase your baking time by 5-10 minutes. Just keep checking the muffins so you don’t over bake them.  Once done, cool and enjoy plain, with a drizzle of honey or homemade preserves!

 

 
Sweet Corn Muffins with Homemade Raspberry Preserves

Cornmuffinsjam.jpg

 

Recent Posts by Jemofthesouth

Comments

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.