2 cups self-rising white cornmeal
2 cups buttermilk
1/2 cup self rising flour
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.
I have posted this recipe on Gooseberry Patch’s recipe roundup here.