Southern Cornbread Muffins
User Reviews
5
Southern Cornbread Muffins
Description
This recipe for Southern Cornbread Muffins uses a self-rising cornmeal mix combined with flour, salt, beaten egg, and milk to create a light but moist batter. Shortening is used to grease the muffin tin, which is preheated in the oven to give the muffins a crisp bottom crust. The batter is whisked just until combined to avoid toughening the texture.
The muffins bake at 350°F and are done when a toothpick inserted near the center comes out clean. The resulting muffins have a pleasant corn flavor with a slightly crumbly yet tender crumb, characteristic of Southern-style cornbread. They can be enjoyed warm or at room temperature, commonly served with butter and honey for added sweetness.
The recipe emphasizes storing cooled muffins in an airtight container at room temperature for a day or two, or refrigerated for up to a week. They can also be frozen individually wrapped for long-term storage and reheated as needed.
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 milk room temperature, whole
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
- Use self-rising cornmeal mix such as Martha White Hot Rize or create your own by adding baking powder to plain cornmeal.
- After baking and cooling, store muffins airtight at room temperature for 1-2 days or refrigerate for up to a week to maintain freshness.
- For freezing, wrap muffins individually in foil and place in a sealed container; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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