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

Advertisements

6 Comments (+add yours?)

  1. Marvin Brock
    Jun 01, 2009 @ 11:03:11

    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?

    Reply

  2. Marvin Brock
    Jun 04, 2009 @ 11:41:50

    Does anyone know why my muffins rise to a peak instead of being rounded tops?

    Reply

    • kookie
      Sep 26, 2009 @ 17:10:17

      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

      Reply

  3. Elizabeth Ramirez
    Aug 31, 2010 @ 21:45:19

    This corn bread sounds great, but I am also seeking a great reciepe for butter fluffy biscuits… Anyone?

    Reply

    • Granny
      Aug 31, 2010 @ 22:03:45

      Elizabeth, I’m not sure what you mean by fluffy. If you increase the margarine in the recipe to 1/3 cup, the biscuits will have a more buttery flavor and be more flaky, increase it to 1/2 cup and they will really flaky and really buttery and nearly fall apart while you are trying to eat them. They don’t make very good biscuit sandwiches when they are that flaky but may be what you are looking for.

      Reply

  4. Lindsey
    Oct 07, 2010 @ 17:52:03

    To make a substitute for butter milk
    pour a tablespoon of white vinegar in a 1 cup measuring cup, and then fill to the top with milk and let sit for 5 minutes.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: