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Cornbread Muffins - TSLC

Southern cornbread goes with anything.  Hot cornbread muffins straight from the oven just can’t be beat.

2 cups self-rising white cornmeal
2 cups buttermilk
1/2 cup self rising flour
2 eggs
bacon grease
cooking spray

In a large bowl mix cornmeal, flour, eggs and buttermilk with a spoon. Spray a 12 cup muffin tin, then add about 1/2 to 1 teaspoon bacon grease to each cup. Preheat oven to 425 degrees.
Put muffin pan in oven until grease is hot in cups, then fill each cup about 3/4 full of cornmeal mixture. Bake 30 minutes until muffins are golden brown.

These are wonderful with lots of butter while still hot. You can leave out the bacon grease and just spray the muffin tin but if you want southern cornbread muffins add the grease! Enjoy!

Note:  You can make this recipe in a skillet, too. Just grease your skillet and add batter, cook at the same temperature until golden brown on top or about 30 minutes.

Don’t forget to check out these recipes:

Cornbread Pudding

Southern Cornmeal Hushpuppies

Southern Hot Water Cornbread

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I have posted this recipe on Gooseberry Patch’s recipe roundup here.       


7 Responses

  1. I made these. They were awesome! Ty.

  2. Thank you for your wonderful recipes.You cook just like my granny use to and she was from Tenn.I have missed her cooking sssooo much!! Thank you for renewed memories!!! Julia

  3. Can’t wait to try this recipe. I love them.

  4. Omg so good thankyou.;)

  5. Those muffins look good. Could I use this recipe for corn sticks?

  6. These are the best muffins in the world. I love them, love them, love them!You are the worlds best cook!Love you!Leigh

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