These Cornbread Muffins are simple to make and have a beautiful taste. It’s an important addition to any meal and scrumptious with butter.
You already know we love our cornbread, and these are the original cornbread muffins. This recipe has been in our household for years and years.
❤️WHY WE LOVE THIS RECIPE
It’s simple to make and a beautiful approach to make use of bitter cream. We discover we all the time have leftover bitter cream from making recipes, and that is one among our go-to’s once we wish to use it. Cornbread muffins are simple and scrumptious!
- Self-rising cornmeal
- All-purpose flour
- Bitter cream
You should utilize milk rather than the buttermilk, however we like to make cornbread with buttermilk for the added fats content material.
🍽️HOW TO MAKE
Cornbread may be very simple to make, and it takes nothing! So don’t fear, that is easy!
Whisk collectively cornmeal, flour and sugar in a bowl. Add eggs, bitter cream and buttermilk and blend nicely with a spoon.
Generously spray a muffin tin. Bake in preheated 425 diploma oven for 20 to 25 minutes.
To verify every muffin is about the identical measurement fill every muffin tin the identical quantity. You should utilize muffin liners for those who like, however if in case you have a seasoned muffin pan and spray the pan nicely they shouldn’t stick. I pop them out of the pan just like the picture under so they may cool sooner.
In the event you love cornbread then you’ll want to positively take a look at these standard recipes!
SERVE THIS WITH
❓FREQUENTLY ASKED QUESTIONS
You might have over-mixed them or overcooked them. More often than not folks overmix the substances.
Sure, these muffins are moist and scrumptious!
STORING AND REHEATING
We retailer ours in an hermetic container, normally a ziplock bag and reheat within the microwave for a couple of seconds.
💕MORE POPULAR RECIPES TO ENJOY
This recipe makes 12 muffins, so about 4 servings if everybody has 3 muffins.
Bitter Cream Cornbread Muffins
These Bitter Cream Cornbread muffins are really easy to make and a beautiful approach to make use of bitter cream. Nice with any meal, particularly a scrumptious soup. Moist and simple to make.
- 2 cups self-rising cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 2 eggs
- 1 1/2 cups bitter cream
- 1/3 cup buttermilk
Whisk collectively cornmeal, flour and sugar in a bowl. Add eggs, bitter cream and buttermilk and blend nicely with a spoon. Generously spray a muffin tin.
Bake in preheated 425 diploma oven for 20 to 25 minutes. Makes 12 muffins.
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