We eat a lot of corn bread at my house. Pans of it. I whip up muffins to go with my chili, corn chowder, shrimp and grits or chicken & rice. It is the base of my family stuffing recipe. I almost always have a bag of Martha White corn meal mix in my pantry and a small jug of buttermilk in the fridge.
This recipe is about as simple as it gets: eggs, butter, corn meal mix and buttermilk. You just need a hot oven and a well greased pan. When I was first married, I used to buy those little boxes of Jiffy cornbread, but over years, I have found it to be too sweet and too dry. I based this recipe off of the incredible buttery Dillard House cornbread recipe. If you have never been to the Dillard House in North Georgia- add it to your list. They prepare southern food at its best- okra, squash casserole, ham, fried chicken and serve it family style.
Southern Corn Bread
2 cups Martha White Corn bread mix
1 1/2 cups buttermilk
1/4 cup melted unsalted butter,
2 TBSp butter, softened
1 large egg
- Pre heat oven to 425 degrees
- Grease muffins tins with butter or oil well.
- Mix corn meal mix, egg, 1/4 melted butter and buttermilk until just combined- do NOT over mix.
- Gently spoon corn meal batter into muffin tins until 3/4 cup full.
- Dot remaining butter over top of batter.
- Bake for 15 minutes until tops are deep yellow and bottoms are golden brown.