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




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




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




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