Southern Sweet Cornbread Muffins are great as a side dish to go along with any American Soul Food meal, but they are so sweet and delectable they can also satisfy the after-dinner sweet tooth as a dessert. Super yummy, try some!

Southern Sweet Cornbread Muffins Recipe-

Ingredients:

(makes 2 pans of muffins)

• 2 cups Aunt Jemima self-rising white cornmeal mix
• 1-¹⁄₂ cups buttermilk (if you don’t have any handy, you can use buttermilk powder, rehydrated)
• ¹⁄₄ cup Crisco pure vegetable oil
• 1 large egg
• ¹⁄₄ cup sugar
• 3 tbsp. butter, softened

Directions:

1. Preheat your oven to 400 degrees F.
2. Grease the muffin cups in your muffin tins.
3. Beat the egg in large mixing bowl, and stir in the oil and milk.
4. Add in the remaining ingredients and stir together until all the dry ingredients are evenly well moistened into a batter. Do not over-stir, the batter should still be a little lumpy.
5. Spoon the batter into the muffin tin cups, filling each cup 2/3 full.
6. Bake for about 20 – 25 minutes, then take them out of the over and serve your Southern Sweet Cornbread Muffins while still nice and hot.

Variations-

1. 1 cup fresh blueberries, or frozen and now unthawed blueberries, patted dry, mixed into the batter during step 4 above.
2. Jelly of your choice as a topping; fill muffins cups just 1/2 full, then top the batter off with enough jelly to bring the cup to 2/3 full.

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