My favorite Southern Corn Bread

An old blackened muffin pan from years of baking makes perfect corn bread muffins

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.

My Dillard House cookbook- covered with stains from years of use.

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

My favorite corn meal mix
  • 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.
Simple is always best- butter, corn meal, butter and buttermilk
For tender muffins, do not over mix your batter

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