Granny’s Cornbread Muffins
Living in the mid-south like we do, we eat a lot of cornbread. I use to buy package mixes all the time until I discovered how easy it is to make from scratch. Hubby and I have different taste’s though, he doesn’t like his as sweet as I like mine. I make cornbread muffins because I can make the batter to his taste and fill up half of a six cup muffin tin then add more sugar to the other half of the batter and finish filling up the pan. This recipe is for a not very sweet cornbread. If you are like me and like it sweet just double the amount of sugar. You can also double the recipe and make a 9″ X 9″ pan of cornbread or a 10″ cast iron skillet of cornbread.
Cornbread Muffins
1 cup cornmeal mix
2 tablespoons sugar
1/2 teaspoon baking soda
3/4 cup buttermilk
1 egg
2 tablespoons melted butter or stick margarine
Preheat oven to 425 degree’s. Thoroughly spray cups of 6 cup muffin pan with non-stick cooking spray and set aside. In a medium bowl combine cornmeal mix, sugar and baking soda with a wire whisk until well blended. In a separate bowl combine milk, egg and butter; add to dry mixture and stir just until dry ingredients are blended; let set for a couple of minutes. Ladle into muffin cups and bake for 18-20 minutes.
Makes 6 muffins
I set oven at 450, use milk instead of buttermilk. No sugar. Stir ingredients till thoroughly mixed. Muffins come out good except they rise to a peak instead of rounded tops. What am I doing wrong?
Does anyone know why my muffins rise to a peak instead of being rounded tops?
The buttermilk in the recipe reacts with the baking soda so try the buttermilk. Buttermilk can be substituted with milk & vinegar. Don’t know the exact quantities but look it up on the computer. Hope this helps