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Cornbread Muffins

Cornbread Muffins are that are the best addition to any southern meal.

In keeping with true country girl style I like cornbread:) And I have a few favorite recipes, of course! This recipe(down below) is one of my favorites for cornbread muffins. Make sure that you have really good buttermilk and Real butter! I promise you will thank me later for that:)

Does anyone else remember their Grandma eating cornbread with ice-cold buttermilk poured over the top and lots of freshly cracked black pepper? That happens to be a favorite meal/snack of mine…so so delish! Don’t knock it until you try it:)

*A cast iron skillet could also be used for this recipe instead of the muffin tins.

 

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Cornbread Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -12
Author Damaris

Ingredients

  • 1 Cup all-purpose flour
  • 1 1/4 Cup yellow plain cornmeal
  • 1/4 Cup sugar
  • 1 Tablespoon baking powder
  • 1 Teaspoon salt
  • 1/4 Cup butter , melted
  • 2 Eggs , beaten
  • 1 Cup Buttermilk

Instructions

  • Preheat oven to 400 degrees.
  • Butter and flour muffin tin.
  • In small mixing bowl combine flour, cornmeal, sugar, salt, and baking powder.
  • In medium mixing bowl beat eggs until frothy.
  • Add dry ingredients.
  • Gradually add buttermilk and butter.
  • Hand mix until just combined.
  • Fill muffin tins 3/4 full.
  • Bake for 30 minutes or until lightly browned.
  • Allow to cool 10 minutes before removing from pan.
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