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-
(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
- Preheat your oven to 400 degrees F.
- Grease the muffin cups in your muffin tins.
- Beat the egg in large mixing bowl, and stir in the oil and milk.
- 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.
- Spoon the batter into the muffin tin cups, filling each cup 2/3 full.
- 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.
- 1 cup fresh blueberries, or frozen and now unthawed blueberries, patted dry, mixed into the batter during step 4 above.
- 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.