Southern Cornbread Muffins

🧂 Ingredients

• 1¾ cups self-rising white cornmeal (without flour)

  or a homemade version
• 1/4 cup sugar
• 2 cups buttermilk

  preferably whole
• 1 large egg
• baking spray for pan

Instructions

• 1 Preheat oven to 450°F. Generously spray muffin pan to coat all sides.
• 2 In a large bowl, whisk together cornmeal and sugar. Lightly beat the egg in a
  small bowl.
• 3 Add the egg and buttermilk into the dry cornmeal. Thoroughly whisk mixture until
  smooth.
• 4 Pour batter into muffin pans and fill each 3/4 full.
• 5 Bake on middle rack until crust is golden brown, 15 to 20 minutes.
• 6 Remove pan from oven and loosen cornbread muffins to tilt them on their side.
  Let cool 5 minutes then serve as desired.
• 7 Cornbread muffins should be completely cool before storing in an airtight
  container at room temperature. They are best within 3 days. Or freeze in a
  zip-top bag for up to 1 month.

Nutrition Info