Southern Cornbread Muffins
User Reviews
5.0
39 reviews
Excellent
Southern Cornbread Muffins
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Quick and easy Southern Cornbread Muffins ready for the table in under 30 minutes. Serve plain or add a pat of butter and a drizzle of honey!
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Ingredients
- 2 tablespoons shortening (such as Crisco; substitute canola or vegetables oil if you prefer)
- 2 cups self-rising cornmeal mix (recommend: Martha White Hot Rize)
- 1 cup all-purpose flour
- ¾ teaspoon salt
- 1 egg beaten, room temperature
- 1 ½ cups whole milk room temperature
Instructions
- Preheat the oven to 350 F.
- Add 1/2 teaspoon shortening (or oil) to each cup of a standard 12-cup muffin tin. Put the tin on a baking sheet and place in the oven to heat while mixing the cornbread.
- Sift the cornmeal mix, flour, and salt into a medium mixing bowl.
- Add the egg and milk. Whisk together just until mixed (do not over mix).
- Carefully remove the hot muffin tin from the oven and fill each cup 3/4 full with cornbread batter.
- Return the baking sheet and tin to the oven and bake for 20 minutes or until a toothpick inserted near the center of a muffin comes out clean.
- Remove and allow the muffin to sit in the tin on a cooling rack for 10 minutes.
- Remove the muffins from the tin.
- Serve warm or room temperature with butter and honey, if desired.
Notes
- Ingredients:
- Storage:
- Self-Rising Cornmeal Mix (I recommend Martha White Hot Rize brand (either white or yellow). If you can’t find it, you can use plain cornmeal with 4 teaspoons of baking powder added.)• Shortening (such as Crisco; substitute canola oil or vegetable oil if you prefer.)
- After the muffins have cooled completely, transfer them to an airtight container or ziploc bag. Store at room temperature for 1-2 days or in the refrigerator for up to a week. A paper towel in the bottom of the container will help absorb any moisture and keep the muffins fresher.
- To freeze, wrap individual servings in aluminum foil and place in a plastic freezer container or bag. Freeze for up to three months. To serve, allow the muffins to thaw overnight in the refrigerator and reheat in the microwave
Nutrition Information
Show Details
Serving
1
Calories
179kcal
(9%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
538mg
(22%)
Potassium
115mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
151IU
(3%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 179kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 538mg | 22% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 151IU | 3% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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