Sweet Cornbread Muffins
Cornmeal is a staple in most southern kitchens. 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. These are also perfect alongside a warm bowl of chili or vegetable soup during these cold winter days.
Sweet Corn 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 butter!
Tamara Eckles is a baker, blogger and radio host. She is the founder of Jem of the South, the place where you “Discover Something Sweet!” Join her adventures in baking on her blog and follow her on Instagram and Facebook!