Cornbread muffins go well with any meal. You can’t beat hot cornbread muffins straight out of the oven, spread with butter. My family loves cornbread and it has always been served with many meals around my house. These cornbread muffins are on my table several times a week and we can even have them cold as a snack. Take them to any event or gathering and they will ask for the recipe. This is how my mom made muffins many years ago and the bacon drips make the recipe.
Cornbread Muffins Ingredients needed:
Self-rising white cornmeal
buttermilk
Self-raising flour
eggs
bacon fat
cooking spray
You can also make this recipe in a skillet. Simply grease your pan and add batter, cook at same temperature until golden on top or about 30 minutes. You can also make your own self-raising flour and self rising cornmeal.
“This cornbread recipe is awesome! No sugar!!! I hate sugar in cornbread, if I wanted it sweet I would have made a cake. I’m a southern woman and that’s how I’ve made cornbread my whole life. I always cook my cornbread in a cast iron skillet. So delicious!” – Alice
“Thank you for your wonderful recipes. You cook like my grandma used to cook and she’s from Tennessee. I missed her cooking sooo much!! Thank you for new memories!!!” – Julia
“These are the best muffins in the world. I love her, love her, love her!” -Leigh
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Cornbread Muffins
Southern cornbread goes well with any meal and this is one of our favorite bread recipes.
Servings: 12 muffins
- 2 cups self-raising white cornmeal
- 2 cups buttermilk
- 1/2 Cup self-raising flour
- 2 eggs
- bacon fat
- cooking spray
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In a large bowl, mix together the cornmeal, flour, eggs, and buttermilk with a spoon. Line a 12-cup muffin pan, then add about 1/2 to 1 teaspoon bacon fat to each cup. Preheat oven to 425 degrees.
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Place the muffin tin in the oven until the fat in the cups is hot, then fill each cup about 3/4 full with the cornmeal mixture. Bake for 30 minutes until muffins are golden brown.
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