These Cornbread Muffins are straightforward to make and have an exquisite taste. It’s an ideal addition to any meal and scrumptious with butter.
You recognize we love our cornbread, and these are the original cornbread muffins. This recipe has been in our household for years and years.
❤️WHY WE LOVE THIS RECIPE
It’s straightforward to make and an exquisite means to make use of bitter cream. We discover we all the time have leftover bitter cream from making recipes, and that is considered one of our go-to’s once we need to use it. Cornbread muffins are straightforward and scrumptious!
- Self-rising cornmeal
- All-purpose flour
- Bitter cream
You should use milk rather than the buttermilk, however we like to make cornbread with buttermilk for the added fats content material.
🍽️HOW TO MAKE
Cornbread may be very straightforward to make, and it takes nothing! So don’t fear, that is easy!
Whisk collectively cornmeal, flour and sugar in a bowl. Add eggs, bitter cream and buttermilk and blend properly with a spoon.
Generously spray a muffin tin. Bake in preheated 425 diploma oven for 20 to 25 minutes.
To verify every muffin is about the identical measurement fill every muffin tin the identical quantity. You should use muffin liners when you like, however when you have a seasoned muffin pan and spray the pan properly they shouldn’t stick. I pop them out of the pan just like the photograph under so they may cool sooner.
Should you love cornbread then it would be best to positively try these well-liked recipes!
SERVE THIS WITH
❓FREQUENTLY ASKED QUESTIONS
You could possibly have over-mixed them or overcooked them. More often than not folks overmix the elements.
Sure, these muffins are moist and scrumptious!
STORING AND REHEATING
We retailer ours in an hermetic container, often a ziplock bag and reheat within the microwave for just a few seconds.
💕MORE POPULAR RECIPES TO ENJOY
This recipe makes 12 muffins, so about 4 servings if everybody has 3 muffins.
Bitter Cream Cornbread Muffins
These Bitter Cream Cornbread muffins are really easy to make and an exquisite means to make use of bitter cream. Nice with any meal, particularly a scrumptious soup. Moist and straightforward to make.
- 2 cups self-rising cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 2 eggs
- 1 1/2 cups bitter cream
- 1/3 cup buttermilk
Whisk collectively cornmeal, flour and sugar in a bowl. Add eggs, bitter cream and buttermilk and blend properly with a spoon. Generously spray a muffin tin.
Bake in preheated 425 diploma oven for 20 to 25 minutes. Makes 12 muffins.
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