Cornbread muffins go with any meal. Hot cornbread muffins straight from the oven slathered with butter just can’t be beat. My family loves cornbread and it has always been served at many meals in my house. These cornbread muffins are on my table several times a week and we can even eat them as a snack cold. Take them to any event or gathering and you will be asked for the recipe. This is the way my mother made muffins many years ago and the bacon drippings make the recipe.
Cornbread Muffins Ingredients Needed:
Self-rising white cornmeal
Self rising flour
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. You can also make your own self rising flour and self rising cornmeal.
“This cornbread recipe is the bomb! No sugar!!! I hate sugar in cornbread, if I wanted it sweet I would have made a cake. I am a southern lady and this is exactly how I have made cornbread all of my life. I always cook my cornbread in a cast iron skillet. So yummy!” -Alice
“Thank you for your wonderful recipes.You cook just like my granny use to and she was from Tennessee. I have missed her cooking sooo much!! Thank you for renewed memories!!!” – Julia
“These are the best muffins in the world. I love them, love them, love them!” -Leigh
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Southern cornbread goes with any meal and this is one of our favorite bread recipes.
Servings: 12 muffins
- 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.
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